ingredients

1.4 kg of hulls disgorged
150 g strong chorizo
400 g spaghetti
1 pot of Boursin Cuisine Garlic and Fine Herbs
2 tomatoes
3 new onions
10 sprigs of parsley (optional)
1 dl dry white wine
l Cayenne

Equipment

1 large nonstick skillet
1 non-nonstick casserole
1 fine strainer
1 measuring cup

Steps

Step 1

In advance: heat hulls and wine over high heat in the closed casserole. Stir often. As soon as the hulls are open, remove from the heat, let cool. Take them out of the shells, except a dozen; keep their juice. Cut the chorizo ​​into slices, melt them in the pan, approx. 20 min on a low heat; drain, discard the fat.

2nd step

12-15 min before serving: keep 15 cl of juice from the hulls in the casserole, pour the rest into a large pot of boiling water, cook the spaghetti al dente. Seed, cut the tomatoes into cubes; slice the onions.

Step 3

2-3 min before serving: heat the juice of the casserole with 1 pinch of cayenne. When it boils, add Boursin's pot, turn to melt. Add shellfish with and without shell, tomato, onion, chopped parsley, chorizo, mix, remove from heat immediately, taste salt seasoning, cover. Drain the pasta. Alternate quickly in a warm salad bowl of spaghetti and filling.

tips

Variants.

Also delicious with bouchot mussels.

Lighter: Boursin Cuisine Garlic and Fine Herbs "light" version (128 kcal / 100 g).