- 48 littleneck clams, scrubbed and rinsed
- 4 tablespoons olive oil, divided
- 1/4 cup Vidalia onion, diced
- 3/4 pound bulk hot Italian sausage
- 8 large cloves garlic, minced, divided
- 1/4 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
- Crostini:
- 1 French baguette, sliced into 1/4 inch rounds
- Cracked black pepper
- Coarse sea salt
- 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(R) 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.
05/09/2018
recipepes.com
Clams and Sausage in Spicy Marinara with Crostini, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
