Clams And Sausage In Spicy Marinara With Crostini Recipes

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PASTA WITH CLAMS, WHITE WINE AND SPICY ITALIAN SAUSAGE



Pasta with Clams, White Wine and Spicy Italian Sausage image

Provided by Guy Fieri

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16

36 littleneck clams
2 tablespoons extra-virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 medium red chile, such as red jalapeno or red Fresno, finely sliced
2 teaspoons fennel seeds
1/2 pound spicy Italian sausage, casings removed
1 cup dry white wine
1 1/2 cups grape tomatoes
3 sprigs fresh thyme, leaves picked
1 pound linguine
Kosher salt and freshly ground black pepper
3 tablespoons butter, cold, cubed
Zest and juice of 1/2 lemon
1/4 cup fresh flat-leaf parsley, chopped
Pecorino Romano, grated, for serving, optional

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.

CLAMS AND SAUSAGE IN SPICY MARINARA WITH CROSTINI



Clams and Sausage in Spicy Marinara with Crostini image

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

48 medium (blank)s littleneck clams, scrubbed and rinsed
4 tablespoons olive oil, divided
¼ cup Vidalia onion, diced
¾ pound bulk hot Italian sausage
8 large cloves garlic, minced, divided
¼ teaspoon crushed red pepper flakes, or to taste
1 teaspoon fennel seed
1 cup dry white wine
1 (24 ounce) jar Classico® Tomato and Basil Sauce
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons shaved Parmesan cheese
1 French baguette, sliced into 1/4 inch rounds
1 pinch Cracked black pepper
1 pinch Coarse sea salt

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

CLAMS AND SAUSAGE IN SPICY MARINARA WITH CROSTINI



Clams and Sausage in Spicy Marinara with Crostini image

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

48 medium (blank)s littleneck clams, scrubbed and rinsed
4 tablespoons olive oil, divided
¼ cup Vidalia onion, diced
¾ pound bulk hot Italian sausage
8 large cloves garlic, minced, divided
¼ teaspoon crushed red pepper flakes, or to taste
1 teaspoon fennel seed
1 cup dry white wine
1 (24 ounce) jar Classico® Tomato and Basil Sauce
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons shaved Parmesan cheese
1 French baguette, sliced into 1/4 inch rounds
1 pinch Cracked black pepper
1 pinch Coarse sea salt

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

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