Sausage in White Clam Sauce

24 littleneck clams
1 pound shaped pasta – shells or penne
6 ounces mild Italian sausage, cut in small slices
1/2 cup olive oil
1 clove of garlic, minced
1/2 tsp dried thyme
1 cup dry white wine
2 tbsp chopped fresh Italian (flat leaf) parsley
Pinch of crushed red pepper flakes

Place the clams in a large bowl, cover with cold water, and swirl to clean surface dirt. Do this several times.
While pasta is cooking, cook the sausage in a heavy skillet over medium-high heat until it loses its raw look.
Add the oil and the onion and cook until the onion is softened.
Add the garlic, thyme and wine.
Bring to a boil.
Drain the clams and add them to the skillet.
Add the parsley and pepperflakes.
Cover and cook until the clams open up – about 4 min.
Serve over pasta



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