Recipe: Mezzi Rigatoni with Chorizo, Cockles, and Black Forest Ham

This Restaurant Reproduction comes from Gotham Bar & Grill. Gotham uses Manila Clams, but we used cockles. Our version is much more, shall we say, rustico than Gotham's. But then again, our entire existence is more rustico than Gotham's, and that's what makes occasionally eating there so fun.

Mezzi Rigatoni with Chorizo, Cockles, and Black Forest Ham
serves 4

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 parsley

In 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.