Mezzi Rigatoni with Chorizo, Cockles, and Black Forest Ham
2 dozen cockles (or small clams) steamed open and removed from their shells
2 tablespoons olive oil
1 tablespoon butter
4-6 cloves garlic, minced
10 plum tomatoes, stems removed and diced
1 stem oregano, leaves removed and chopped fine
1 fresh chorizo, cut into small pieces
1 1/4" slice Black Forest ham
Sea salt and pepper, to taste
Fresh Chervil or Italian flat leaf parsleyIn a large saucepan, heat olive oil and butter over medium heat and sauté garlic a minute or so, until barely browns. Add tomatoes and stir to coat with oil. Simmer over medium-low heat, stirring occasionally, until tomatoes begin to break down, about 10 minutes. Add chopped herbs.
Meanwhile, in a separate saucepan, brown the chorizo and ham over medium heat, stirring occasionally, about 3 minutes. Add to tomato sauce along with cockles, and simmer over low heat for 5 minutes. Season with salt and pepper, to taste.
Cook pasta until al dente according to package instructions.
Drain pasta and toss with sauce. Garnish with a sprig of chervil, or chopped parsley.