CLAMS AND SAUSAGE IN SPICY MARINARA WITH CROSTINI
Classico® Tomato & Basil sauce and hot Italian sausage paired with succulent little neck clams in this spicy sauce served with garlic crostini!
Provided by Classico
Categories Classico® Pasta Sauce
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Rinse clams in a strainer to remove any sand.
- Heat the olive oil in a large pot (5-quart) over medium to low heat. Add the diced onions, stirring often, until the onions are translucent, about 5 minutes.
- Add the sausage and garlic, red pepper flakes, and fennel. Cook until sausage is no longer pink, about 2 minutes. Drain oil.
- Increase the heat to medium high. Pour in the wine and bring to a boil until it has reduced to about 3 tablespoons, approximately 5 minutes.
- Stir in the Classico® Tomato & Basil sauce and bring to a quick boil. Add the clams, cover, and cook until clam shells open, 8 to 10 minutes. Check often to avoid overcooking.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix together remaining 2 tablespoons olive oil, 2 cloves minced garlic, salt, and cracked pepper. Brush mixture on both sides of the baguette slices. Arrange slices on a baking sheet.
- Bake until its golden brown, 8 to 10 minutes.
- Ladle the clams and sauce into bowls; top with fresh parsley and shaved parmesan cheese. Serve with the crostini.
Nutrition Facts : Calories 1026.6 calories, Carbohydrate 77.1 g, Cholesterol 157.8 mg, Fat 46.6 g, Fiber 5.5 g, Protein 61.5 g, SaturatedFat 12.6 g, Sodium 1873.8 mg, Sugar 11.5 g
LINGUINE WITH MANILA CLAMS AND SPICY CHORIZO SAUSAGE
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 12
Steps:
- When using fresh tomatoes they must be peeled first. Dip them briefly in boiling water to loosen the skins. Peel, cut in half, remove and discard the seeds. Dice the tomatoes and have ready beside the stove. Bring the water to a boil in a large pot and season with salt while you prepare the sauce. The pasta will cook in 10 minutes and the sauce will take 15 minutes to cook entirely.
- Drain the anchovy fillets, rinse off the excess salt under cold water, pat dry, and chop roughly. Heat the olive oil in a sauce pan over medium heat. When hot, add the chopped anchovy fillets and saute over medium heat until the anchovies actually begin to dissolve and melt away. Add the rings of sausage and saute briefly before adding the clams in their shells. Add the garlic to the pan and before the garlic begins to brown, add the diced tomato, salt and pepper and cook for 5 to 8 minutes, before adding the white wine. Place a lid on the pan and cook until the clams steam open.
- When the water is boiling, cook the pasta according to package directions, timing it so the pasta will be completed at about the same time as the sauce. Just before you drain the pasta, add the basil to the sauce and continue cooking for just a minute longer. Remove the sauce from the heat and toss in a bowl with the drained pasta.
SAUSAGE, CLAM AND CALAMARI SAUTE
Provided by Food Network
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet, preferably cast-iron, and coat the bottom with olive oil. Add sausage and cook, breaking up with a wooden spoon, until fully cooked. Add the clams, white wine and aminos and let simmer for a few minutes. Add tomato sauce and cook until clams open, then add the calamari. Cook for another few minutes and finish with parsley.
RIGATONI WITH MARINARA SAUCE, SAUSAGE, MUSHROOMS AND PEPPERS
Provided by Barbara Kafka
Categories dinner, pastas, main course
Time 35m
Yield 20 servings
Number Of Ingredients 15
Steps:
- Make the marinara sauce ahead of time. Place the parsley and garlic in the work bowl of a food processor and process until finely chopped.
- Heat the oil in a large saucepan over low heat. Add the parsley and garlic and cook until the garlic is soft, about seven minutes. Add the tomatoes and spices. Bring to a boil, lower the heat and simmer for five minutes. Remove from the heat and reserve.
- Place the sausage in a large, deep saute pan - in batches if necessary - and cook until well browned. As the sausages are done, place on paper toweling to drain. Reserve the sausages, and the saute pan with its fat.
- To assemble, bring one very large pot or two large pots of water to a boil for the pasta. Add the salt and bay leaves.
- Return the saute pan to the stove and heat the fat over high heat. Add the mushrooms. Cook, stirring, until the mushrooms are browned. Add the peppers and cook for five minutes, stirring well and scraping the brown bits from the bottom of the pan.
- Cook the pasta with the boiling water until just done, but not mushy.
- Stir the mushrooms, peppers and reserved sausage into the marinara sauce. Heat through.
- Drain the pasta and toss with the sauce.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 80 grams, Fat 17 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 860 milligrams, Sugar 8 grams
STEAMED CLAMS WITH SPICY SAUSAGE AND TOMATOES
From Bon Appetit, November 2000, submitted by Bobbi Claibourne, Tucson, AZ. This sounds wonderful. Plan on some good bread to soak up the juices. Makes 6 first course servings or you can serve over pasta for an entree. You can also add some mussels or substitute mussels for the clams.
Provided by lazyme
Categories Mussels
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large pot over medium-high heat.
- Add sausages; saute until almost cooked through, breaking up with fork, about 10 minutes.
- Add shallots, garlic and dried red pepper.
- Saute until sausage is cooked through, about 5 minutes.
- Mix in tomatoes with juices, broth and vinegar.
- Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open).
- Mix in basil.
Nutrition Facts : Calories 597, Fat 31.4, SaturatedFat 9.8, Cholesterol 148.1, Sodium 2483.1, Carbohydrate 18.4, Fiber 0.8, Sugar 2.5, Protein 57.1
CLAMS AND SAUSAGE IN SPICY MARINARA WITH CROSTINI
Classico® Tomato & Basil sauce and hot Italian sausage paired with succulent little neck clams in this spicy sauce served with garlic crostini!
Provided by Classico
Categories Classico® Pasta Sauce
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Rinse clams in a strainer to remove any sand.
- Heat the olive oil in a large pot (5-quart) over medium to low heat. Add the diced onions, stirring often, until the onions are translucent, about 5 minutes.
- Add the sausage and garlic, red pepper flakes, and fennel. Cook until sausage is no longer pink, about 2 minutes. Drain oil.
- Increase the heat to medium high. Pour in the wine and bring to a boil until it has reduced to about 3 tablespoons, approximately 5 minutes.
- Stir in the Classico® Tomato & Basil sauce and bring to a quick boil. Add the clams, cover, and cook until clam shells open, 8 to 10 minutes. Check often to avoid overcooking.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix together remaining 2 tablespoons olive oil, 2 cloves minced garlic, salt, and cracked pepper. Brush mixture on both sides of the baguette slices. Arrange slices on a baking sheet.
- Bake until its golden brown, 8 to 10 minutes.
- Ladle the clams and sauce into bowls; top with fresh parsley and shaved parmesan cheese. Serve with the crostini.
Nutrition Facts : Calories 1026.6 calories, Carbohydrate 77.1 g, Cholesterol 157.8 mg, Fat 46.6 g, Fiber 5.5 g, Protein 61.5 g, SaturatedFat 12.6 g, Sodium 1873.8 mg, Sugar 11.5 g
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.
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