Clams and Sausage in Spicy Marinara with Crostini

Name: Clams and Sausage in Spicy Marinara with Crostini recipe
Prep time: 30 min
Cook time: 1 h
Yield: 4 servings
Cuisine: Global
Ingredients: 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

by Tracy Griffin 1 year ago

5 (4)

1 hour

1026.6 kcal

77.1 g carbs

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Description

Classico® Tomato & Basil sauce and hot Italian sausage paired with succulent little neck clams in this spicy sauce served with garlic crostini!

Ingredients

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

Directions

1. Rinse clams in a strainer to remove any sand.
2. 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.
3. Add the sausage and garlic, red pepper flakes, and fennel. Cook until sausage is no longer pink, about 2 minutes. Drain oil.
4. 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.
5. 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.
6. Preheat oven to 375 degrees F (190 degrees C).
7. 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.
8. Bake until its golden brown, 8 to 10 minutes.
9. Ladle the clams and sauce into bowls; top with fresh parsley and shaved parmesan cheese. Serve with the crostini.