Leftover clams

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This was one of those thrown-together-out-of-what’s-on-hand dishes that worked so well I need to write it down. We had perfect little clams from Taylor Shellfish and a very spicy Mexican chorizo from Silvana Meats, both left over from a paella I had made a couple nights before, and I wanted to use them both up. I started by sauteeing an onion until very soft and sweet, added the chorizo and browned it, then added a tub of (also leftover) tapenade from the grocery store and a bit of water from the boiling pasta I had going on the side. I added the clams and nestled them into the sauce to steam open, then added a big handful of fresh parsley from the garden. That all got mixed up with thin spaghetti noodles, drizzled with a bit of extra Sicilian olive oil and eaten with a cheap Gascon wine. Fabulous. Would make again, if at all possible.

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