Pasta With Clams White Wine And Spicy Italian Sausage Food

PASTA PAELLA WITH CLAMS AND SPICY SAUSAGE

Pasta Paella with Clams and Spicy Sausage image

Categories Pasta Pork Shellfish Tomato Vegetable Sauté Quick & Easy Dinner Sausage Seafood Clam Zucchini Fall Summer Boil Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Serves 2

Number Of Ingredients 11

Ingredients

1 medium zucchini
4 plum tomatoes
1 medium onion
2 garlic cloves
2 tablespoons olive oil
6 ounces fideos (Spanish dried coiled vermicelli noodles), or 6 ounces thin spaghetti broken into 2-inch pieces
1/4 pound hot Italian sausage links
1 1/4 cups water
3/4 cup dry white wine
12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter)
1 tablespoon chopped fresh parsley leaves

Steps:

Cut zucchini and tomatoes into 1/2-inch pieces and keep vegetables separate. Chop onion and mince garlic.
In a heavy kettle heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, turning occasionally, until golden, about 2 minutes. With a slotted spoon transfer pasta to a bowl. In oil remaining in kettle sauté zucchini with salt to taste, stirring occasionally, until browned, about 3 minutes, and transfer to another bowl. Squeeze sausage from casings into kettle and add onion and garlic. Sauté mixture, stirring and breaking up sausage, until browned, about 5 minutes. Add tomatoes, water, and wine and bring to a boil. Add pasta and clams and boil, uncovered, stirring occasionally, 8 minutes, or until clams are opened and pasta is al dente. (Discard any unopened clams.) Stir in zucchini and parsley and cook until heated through.

STEAMED CLAMS WITH FENNEL AND SPICY ITALIAN SAUSAGE

Steamed Clams with Fennel and Spicy Italian Sausage image

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

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped onion
2 cups chopped fennel
1 teaspoon fennel seeds, crushed
1/2 pound spicy Italian sausages, casings removed
1 tablespoon chopped fresh oregano
1 14.5-ounce can diced tomatoes in juice
1/2 cup dry white wine
2 pounds Manila clams or littleneck clams, scrubbed
2 tablespoons chopped fresh parsley

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.

CLAMS AND PASTA IN WHITE WINE SAUCE

Clams and Pasta in White Wine Sauce image

This recipe will serve 4, but if you want to make it stretch you can add along side a salad or garlic toast and it will feed 6 :)

Provided by daisygrl64

Categories Weeknight

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 ounces pancetta, thinly sliced, cut in thin strips (or prosciutto)
3 garlic cloves, minced
1/3 cup fresh parsley, chopped
1/4 teaspoon hot pepper flakes
1/2 cup bottled clam juice
1/2 cup dry white wine
2 lbs littleneck clams, scrubbed (or manila clams)
12 ounces linguine or 12 ounces fettuccine, cooked

Steps:

in a large deep heavy skillet, melt butter over med-high heat. stir fry pancetta until it turns golden, about 5 minutes. remove from pan, drain off all fat except 1 tablespoon.
add garlic 2 tablespoons of the parsley and hot pepper flakes, stir fry for 1 minute. pour in clam juice and wine, bring to a boil, add clams, cover and steam until open, about 5 minutes, discard any that do not open.
meanwhile in a large pot of boiling salted water, cook linguine until tender but firm. drain and add to pan along with pancetta, toss to coat well.
sprinkle with remaining parsley and serve.

Nutrition Facts : Calories 566.4, Fat 9.3, SaturatedFat 4.1, Cholesterol 93.3, Sodium 241.5, Carbohydrate 71.6, Fiber 3, Sugar 1.9, Protein 40.6

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