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Wednesday, June 2, 2010

Clams and Sausage - a Perfect Combination

I think it wasn't until recently that I "discovered" the Spanish-Portuguese style of linking clams and sausage together. However, now that I know that spicy sausage perks up a delicate clam sauce, I can't imagine having my linguine plain and simple!

This is super quick to whip up. In as much time as it takes to boil the water and cook the pasta, your sauce is complete. Admittedly, I took about 2 cups of plain linguine in a bowl, drizzled some Extra virgin olive oil over the top and tossed it with sliced sausage for the kids. But the rest of the linguine was a perfect match for the simple Clam and Sausage "sauce."

Linguine with Clams and Sausage
1 lb. linguine
1 medium red pepper, chopped
3 1/2 oz. roasted garlic (or andouille) sausage, sliced and chopped
2/3 cup fresh parsley, minced
2 medium shallots, minced
2 tsp. Extra Virgin Olive Oil
1/8 tsp. red pepper flakes
2 6.5 oz chopped clams, juice reserved
4 oz. white wine

Prepare and boil enough water for a full pound of pasta. Cook pasta according to directions.

In another pot, heat the oil over medium heat and add in the sausage, saute until edges begin to curl and fat is released into the pot - about 3-5 minutes. Next add in the red pepper and saute another 2 minutes. Add in the shallots, parsley and red pepper flakes. Mix well and saute over medium heat about 3 more minutes. Add in the white wine and mix well, followed by the chopped clams. Let the mixture boil up for 2 minutes and then add the reserved juice. Bring it back to a boil for about 4 more minutes while pasta finishes cooking. Drain the pasta and add the drained pasta to a mixing bowl. Pour the sauce over the top and stir. Serve.

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