PASTA WITH CLAMS, WHITE WINE AND SPICY ITALIAN SAUSAGE
Steps:
- Preheat the oven to 350 degrees F.
- Place the clams in a large bowl and cover with cool tap water. Salt the water well and let the clams sit for 20 minutes to an hour to purge them of sand and grit. Drain and scrub the shells well under cold running water.
- Set a large roasting pan across two burners. Heat the olive oil over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes, or until softened. Add the chile, fennel and sausage, and cook for 3 to 4 minutes, stirring occasionally to break up the sausage.
- Once the sausage is nicely browned, deglaze the pan with the white wine. Add the clams and stir everything together until well combined. Arrange the tomatoes on top, add the thyme, and sprinkle with salt and pepper. Transfer the pan to the oven and cook until the clams pop open and the cherry tomatoes are roasted and juicy, 10 to 12 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the linguine until al dente. When the clams are done, return the roasting pan to the stovetop over high heat. Simmer to reduce excess liquid and to open any clams that are still closed (stirring vigorously with a wooden spoon also helps).
- Taste sauce and season with salt as needed.
- Drain the pasta and transfer it directly into the roasting pan. Add the butter, lemon zest and juice, and the parsley. With tongs, toss everything together to coat the pasta in the sauce.
- Serve topped with plenty of grated pecorino if using.
STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE AND FENNEL
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Sausage Clam Fennel Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
STEAMED CLAMS WITH FENNEL AND SPICY ITALIAN SAUSAGE
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal Dinner Sausage Clam Fennel Family Reunion Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any clams that do not open), about 5 minutes. Divide among bowls; sprinkle parsley over and serve.
STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE AND FENNEL
This impressive dish requires very little prep work and the whole thing is cooked in just one pan. Serve with toasted slices of crusty bread for soaking up the delicious broth. Adapted from the October 2007 issue of Bon Appetit magazine, this rustic dish is a wonderful combination of flavors! I'll admit that I was once afraid of fennel but after making this dish, NO MORE...it becomes very mellow in the cooking process and compliments the dish beautifully. My picky eater husband raved about this and said, "People would pay a fortune in a restaurant for this dish!"...all I needed to hear. Hope you enjoy this meal as much as we did.
Provided by Epi Curious
Categories < 30 Mins
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage and fennel seeds and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice and bring to a boil (add some water if necessary to provide enough liquid -- I do not recommend doubling the clam juice as it is rather briney and will add too much salt to the dish if doubled). Add clams and oregano; reduce heat to medium-high, cover and cook just until clams open, about 5 minutes. Season to taste with pepper (and salt, only if needed). Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
Nutrition Facts : Calories 687.9, Fat 37.6, SaturatedFat 11.6, Cholesterol 161.2, Sodium 1766.1, Carbohydrate 25.2, Fiber 3.3, Sugar 4.1, Protein 59.5
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