Sonoran Clambake

Something for one of those long-sleeve t-shirt nights with good frineds or A Good Friend.

1-28 oz can Almejitas or baby clams, drained & rinsed...place in bowl
6 oz Masa Harina or Masa Pozole' (sub: unbleached flour)
5 oz any good egg substitute
1 oz Mexican Chorizo, chopped (sub: tomato paste with cayenne pepper)
2 oz vermicelli or angel hair pasta cooked just al dente'
1-2 med. sweet peppers-diced. try to use different colors of peppers
1/3 cp cilantro-torn, not chopped (sub: Italian parsley)
1 tbl dried rosemary
1 tbl cumin
3 tbl canola oil or a good olive oil-not extra virgin.
Kosher/Sea salt and cracked black pepper to taste

1. Preheat oven to 375
2. Clam coating: masa to egg to masa, gently shake off excess.
3. Put pasta and half of oil in oven proof dish. Actually a nice terra cotta bean pot or casserole would work well.
4. Add Chorizo, cilantro, peppers, & rosemary to pasta
5. Gently toss pasta mixture. Put in oven for 10 minutes, covered.
6. Add clams to pasta. DO NOT stir. Cover dish.
7. Cook for 20 minutes. Lower heat to 350. Cook for 10 minutes. If pasta looks dry, add 1/3 cp water.
8. Sprinkle cumin over clams. Continue baking for 6-7 min.
9. Taste Time! Adjust seasonings if necessary. Serve straight from the oven! A fresh salsa and chips work well.

NOTE: NEVER, EVER use that fine grind salt and pepper. Why? Because both have many chemical additives to add to it's shelf life. And YOUR Heart really doesn't need that crap!