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Spicy Clams with Abruzzese Sausage

Spicy Clams with Abruzzese Sausage
By jgreghenry Published December 1, 2009

Description

This is a simple and rustic presentation full of flavor.

Prep time: 20 minutes
Yield:1 ()

Ingredients:

  • 3 T extra virgin olive oil
  • 1 large shallot, minced
  • 18 clv garlic, peeled and left whole
  • 0.5 t crushed red-pepper flakes, or to taste
  • 2 c dry white wine
  • 1 (14.5 oz) can crushed tomatoes with juice
  • 1 eight-inch piece of abruzzese sausage, cut on the diagonal in 1/4 inch thick slices
  • 3 lb clams, scrubbed
  • 0 salt and pepper to taste
  • 0.5 c chopped italian parsley leaves

Summary

Yield
Servings
Prep time20 minutes
RecipeAppetizer First Courses Fish and Shellfish Quick and Easy Seafood
Ingredientstomatoes shallots sausage parsley olive oil garlic crushed red pepper flakes clams

Directions

Heat the oil in a large, heavy stock pot or Dutch oven over medium heat. Add the whole garlic cloves and let them cook undisturbed for several minutes until one side begins to get quite brown. Then stir the garlic and continue cooking until browned on all sides, stirring occasionally.

Add the chopped shallots and cook until translucent, stirring occasionally. Add the red-pepper flakes and cook a moment more. Add the wine; bring the liquid to a boil. Add the tomatoes and sausage slices. Lower the heat and simmer the pot, stirring occasionally for 15 minutes. Season to taste with salt and pepper.

Add the clams to the pot covering it with a tight fitting lid immediately. Continue to cook the clams, shaking the pot once in a while, until the clams open, about 6-8 minutes. Remove the pot from the heat and add the parsley. Serve immediately with good crusty bread.

Notes:

serves 4 as a first course