This personal creation gives a magnificent presentation. The bright colors of the red, yellow, and green bell peppers along with the white wine and clam broth deliver flavor and texture everyone will enjoy.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil, and cook the linguine 8 to 10 minutes or until al dente; drain.

    Advertisement
  • Heat 1 teaspoon olive oil in a skillet over high heat, and cook and stir the chorizo sausage 2-3 minutes, until evenly browned. Set aside the sausage, and wipe the skillet. Heat 1 teaspoon olive oil, and toss in the scallops. Season with salt, pepper, and cayenne, and cook and stir about 3 minutes, until opaque and lightly browned. Set aside. Wipe the skillet, and heat another 1 teaspoon olive oil over medium heat. Cook and stir the green bell pepper, red bell pepper, and yellow bell pepper until tender. Remove from heat, and set aside.

  • Heat the remaining olive oil in the skillet over medium high heat, and cook and stir the garlic until tender. Pour in the wine, and bring to a boil. Cook until most of the wine has been reduced, and scrape the browned bits from the bottom of the skillet. Mix in the clam juice, bring to a boil, and cook until reduced by about 1/2. Return the chorizo, scallops, and peppers to the skillet, and toss until coated. Serve over the cooked linguine.

Nutrition Facts

312.7 calories; 23.3 g protein; 26.1 g carbohydrates; 53.9 mg cholesterol; 493.5 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2010
This is my recipe. Just wanted to remind people that the recipe calls for only 8 oz of pasta not the full pound that others have mentioned using and not having enough sauce. More important is not too dump all the food over all of the pasta at the very beginning. The way I do it is to just start each plate with a small amount of pasta and then cover liberally with everything else. The pasta is not meant to be the main component. Once the balance is less pasta more everything else I think the saiuce is a good amount. Hope you enjoy... Read More
(7)

Most helpful critical review

Rating: 2 stars
07/15/2010
Not much flavour other than the flavour of chorizo. Seems like a stir-fry dumped on pasta. Read More
(1)
17 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/24/2010
This is my recipe. Just wanted to remind people that the recipe calls for only 8 oz of pasta not the full pound that others have mentioned using and not having enough sauce. More important is not too dump all the food over all of the pasta at the very beginning. The way I do it is to just start each plate with a small amount of pasta and then cover liberally with everything else. The pasta is not meant to be the main component. Once the balance is less pasta more everything else I think the saiuce is a good amount. Hope you enjoy... Read More
(7)
Rating: 5 stars
08/24/2010
This is my recipe. Just wanted to remind people that the recipe calls for only 8 oz of pasta not the full pound that others have mentioned using and not having enough sauce. More important is not too dump all the food over all of the pasta at the very beginning. The way I do it is to just start each plate with a small amount of pasta and then cover liberally with everything else. The pasta is not meant to be the main component. Once the balance is less pasta more everything else I think the saiuce is a good amount. Hope you enjoy... Read More
(7)
Rating: 4 stars
09/06/2004
Good flavor but there was not enough sauce for the pound of pasta. I used a jar of white clam sauce instead of the cup of clam broth but would use two or three jars next time. The more sauce to dip crusty bread into the better! Read More
(4)
Advertisement
Rating: 5 stars
04/11/2011
Great recipe! I found using the ingredient search in an attempt to not waste food in the fridge. I used large sea scallops and only seared them in the rendered fat from the sausage (I didn't wipe out the pan and add oil). Be sure to buy Basque or Spanish style Chorizo not Mexican Chorizo. If you use the correct portions of pasta and the correct style of Chorizo you won't be disappointed! Thanks for the great recipe. Read More
(4)
Rating: 4 stars
09/01/2007
I'd give it a 5 except I changed a few things. The first time I made this I did exactly as the recipe called to do and was disappointed because the pasta ended up being too dry for us. Also there were not enough scallops for that amount of pasta (again for us). So this time I used shells for the pasta cut the casing off the chorizo and cooked it crumbly. As I did that the pasta was cooking. Then I did the peppers and added some cayenne peppers without the seeds to the red peppers. Next I did the scallops but used a whole pound cut into pieces. I put in a half pound of shrimp as well. When the pasta was done I drained it then added the peppers scallops and shrimp to it. Finished as the recipe suggested but at the end when the wine had reduced by half I returned all the pasta etc. to the pan and kept on stirring it until everything was coated well. The shells caught part of the chorizo and peppers and it was absolutely delicious. Thanks for a starter recipe! Read More
(2)
Rating: 4 stars
09/21/2009
This was fabulous! I couldn't give it 5 stars (because I changed a few things) but it is certainly worth 5. I do have to agree that there isn't enough sauce for the amount of pasta. I would definitely double the amount. That being said I chopped the peppers to making it more bite sized and omitted the clam juice (didn't have any). This is one of my new favorite meals thanks so much George! Read More
(2)
Advertisement
Rating: 3 stars
05/12/2005
Hmm not sure about this one. I didn't like it at all - the flavors just didn't work for me. So the 3 stars is Husband's grade. The chorizo absolutely floored me - the chorizo I've had in the past was firm sliceable and well sausage-like. The sausage I bought for this was really squishy and even though I formed it into small balls before browning they fell apart and turned to sausage sludge. I think this is what put me off the recipe from the start. Oh well. You can't win 'em all. Read More
(1)
Rating: 2 stars
07/15/2010
Not much flavour other than the flavour of chorizo. Seems like a stir-fry dumped on pasta. Read More
(1)
Rating: 5 stars
04/26/2007
OUTSTANDING!!! And very simple slightly time consuming. I used shrimp instead of scallops which shortened the time considerably....WILL ABSOLUTELY MAKE AGAIN! Read More
(1)
Rating: 5 stars
08/20/2004
Fantastic! I used angel hair pasta instead and cooked the scallops a touch longer but otherwist perfect. Thank you GR this is a new favorite. Read More
(1)