Spicy Mexican Clam and Chorizo Spaghetti

Place the clams in a large mixing bowl of cold water with 10g of kosher salt. Let sit for 30 minutes to purge sand and grit, then scrub the shells clean and rinse thoroughly.

Bring a large pot of water to a vigorous boil at 100°C/212°F with the remaining 20g of salt. Cook spaghetti according to package directions, aiming for 2 minutes shy of al dente, as it will finish cooking in the sauce.

Heat the olive oil in a large skillet over medium-high heat. Add the raw Mexican chorizo, breaking it apart, and cook until the fat renders and the pork reaches an internal temperature of 74°C/165°F and is beautifully browned.

Add the diced white onion, minced garlic, and crushed chiles de arbol to the rendered chorizo fat. Sauté until the onions soften, become translucent, and absorb the vibrant red color of the oil.

Pour in the dry white wine to deglaze the skillet. Use a wooden spoon or tongs to scrape up any deeply flavored browned bits from the bottom. Simmer until the alcohol smell dissipates and the liquid reduces by half.

Stir in the diced tomatoes and bring the mixture to a gentle simmer. Allow the flavors to meld, creating a rich, spiced broth base.

Nestle the clean, purged clams directly into the simmering broth. Cover the skillet tightly with its lid and let the clams steam until they open wide, releasing their briny juices into the sauce.

Using tongs, transfer the undercooked spaghetti directly from the pot into the skillet. Toss the pasta vigorously in the clam broth and sauce over medium heat until the pasta is fully tender and coated in an emulsified sauce.

Remove from heat. Discard any clams that resolutely refuse to open. Stir in the freshly chopped cilantro and a bright squeeze of lime juice. Plate the dish directly from the skillet, ensuring an even distribution of clams and chorizo over the pasta.