A trip to the fish market for some fresh shellfish inspired this improve meal for my family.
Clams with White wine Sausage over Spaghetti
1 pound littleneck clams
2 large sausage links (casing removed)
olive oil to coat pan
1/2 cup diced yellow onion
1/4 cup diced shallots (this can be left out or substitute red onion)
1/4 cup finely diced green pepper (or substitute leeks)
2 garlic cloves (finely shopped)
2 fresh parsley stems with full leafs
just under 1/2 bottle white wine
1/2 cup cherry tomatoes (cut into quarters)
Spaghetti (amount will vary depending on serving sizes)
2 tablespoons flour
1/4 cup heavy cream
salt & pepper to taste
Oil a pan at medium heat and add onion, shallot and green pepper. Cook until the veggies begin to softened, then add sausage and crushed garlic. Salt & pepper to taste. Break up the sausage and cook through, but to not brown the meat.
In a another pot of salted water, cook pasta according to directions.
Add half of your parsley, finely chopped, to the oiled pan.
Turn up the heat. Fill the bottom of the pan with wine, enough to submerge your clams.
When the wine is hot and steaming, add clams and cover. Shake the pan to help the clams to open. 4-6 mins they should be finished. Add tomatoes when you take off lid to check the clams. Do not over cook, and do not eat clams that do not open.
Remove clam, sausage and veggie mixture with slitted spoon. Set aside
Turn up the heat under the sauce and add the flour while whisking the sauce. Add remaining chopped parsley. salt and pepper to taste.
Put clams and sauce together over pasta and serve with a toast, top with a hard shaven cheese and a few chive sprigs.