Clam Pasta with Chorizo and Walnuts

1. Toast the Walnuts

Preheat your oven, and spread the walnuts on a rimmed baking sheet. Toast them for about 10 minutes until they are golden and fragrant. Set them aside to cool slightly.

2. Prepare the Walnut Mixture

Once the walnuts have cooled, chop them finely and combine them in a bowl with the chopped parsley, a pinch of the garlic, and the zest of the lemon. Season with salt and pepper to taste. This mixture will later add a burst of fresh flavor to your pasta.

3. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Remember to reserve about a cup of the pasta cooking water before draining. This starchy water will help create a glossy sauce that clings beautifully to the pasta.

4. Brown the Chorizo and Add Garlic

In a large skillet, heat the olive oil over medium heat. Add the chorizo, crumbling it into small pieces, and cook until it's browned, about 5 minutes. Stir in the remaining garlic and cook for another 2 minutes until it becomes fragrant and just begins to color.

5. Cook the Clams

Add the clams to the skillet with the chorizo and garlic. Cover the skillet and let the clams steam, shaking the skillet occasionally. After about 3-4 minutes, check to see if the clams have opened. Discard any that remain closed.

6. Combine Pasta with Sauce

Add the cooked pasta to the skillet, along with the reserved pasta water. Toss everything together and let it cook for about 5 minutes, allowing the starchy water to emulsify with the oils and juices. You should see a luscious, thick sauce enveloping the pasta.

7. Garnish and Serve

Transfer the pasta to serving plates and generously sprinkle with the walnut mixture. Serve with lemon wedges on the side for an extra burst of freshness.