seafood chorizo pasta

I love Aldi’s. You can get quality food for a fraction of the price you’d pay at other super markets. I found this black soy bean pasta there for only $2.89! It’s tasty, protein-packed and went perfectly with this Seafood & Chorizo Pasta recipe. Added bonus – the black pasta is pretty aesthetically pleasing.

seafood pasta


  • 4oz. Aldis Simply Organic Black Soybean Pasta
  • 1 1/2 cup sliced chorizo
  • 12 little neck clams
  • 12 raw shrimp – peeled, deveined and tail removed 
  • 5 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 2 tbsp extra virgin olive oil
  • 16 oz. tomato basil sauce*
  • 1 cup Chardonnay
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • 3/4 cup preferred stock**
  • 1 tsp sugar
  • Parsley (optional) for garnish
  • Parmesan (optional) for garnish


1. Cook according to directions on box.
2. Rinse with cold water and drain.
3. Set aside.


1. Put a large cast iron skillet on medium heat and coat with oil.
2. When oil is hot add garlic and onions to pan. Stir until fragrant, about 2 minutes.
3. Add tomato basil sauce and wine. Simmer for 5-8 mins. 
4. Add stock and stir. Let sauce simmer until you can no longer taste the wine.
5. Add sugar and stir. 
6. Add chorizo and shrimp stirring occasionally until the shrimp has curled and is cooked, about 3 minutes. Reduce heat to low.


1. Clean the mussels and clams vigorously until all grit is removed.
Discard any broken or open clams/mussels.
2. In a large pot bring 2 inches of water to a boil.
3. Add clams and mussels to boil and cover for 4 mins.
4. Remove any clams or mussels that have steamed open and set aside. Repeat the process until all clams and mussels have opened.

1. Toss pasta into sauce, then top with clams and mussels.
Sprinkle Parmesan and parsley on top and serve immediately.

*I used Wegmans Tomato Basil Sauce
**I used beef stock

Hands down one of the best plates I made

5.0 rating
December 11, 2019

I really enjoyed this recipe. I am always looking for new ways to cook chicken because sometimes you just need to change it up. After seeing this recipe, I knew I would enjoy making it. The dish is filled with aromatics, which highlights the sauce and chicken. Usually I am not a huge fan of olives, but to my surprise, the olives complimented the dish by giving it a little extra salt to the rich sauce. I will definitely make this again. Probably next week !


Response from

Love hearing this! Thanks for the feedback!

4 thoughts on “SEAFOOD & CHORIZO PASTA

  1. I love my wife’s cooking so much. I am very proud of her. I am so blessed to have her and her frequent amazing meals. They are healthy, tasty, and really appealing. You’re the best! my piece of Ressa.

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