[CH] Tonight's Dinner: Linguine with Chicken Sausage, Clams & Onions

RisaG (radiorlg@yahoo.com)
Mon, 14 Jan 2008 18:37:34 -0800 (PST) 

This was tonight's dinner. Instead of messing around with live clams, I needed to use up a can of whole baby clams I had in the pantry (it's Can Can time at Shoprite - time to stock up again). I drained it, soaked them in milk (I saw this on a tv show once - it takes away any smell that they may have and supposedly any bad taste from the tin), drained them well and went on with the recipe. I  had 2 chicken sausage links leftover, cooked already, and I cut them into circles and stirred them in the hot oil until browned. 

This was so good. I used 2 piri piri peppers for the crushed red pepper flakes. I find that most of the red pepper flakes I've bought in the  last year or so have had no heat whatsoever, yet this tin of piri piri peppers I bought 2 years ago still have some heat. Nice heat. I guess use what you have.

At the table, I also sprinkled on some smoked baccatum that was sent to me last week. Soooo good.

*  Exported from  MasterCook  *
 
             Linguine with Chicken Sausage, Clams and Onions
 
Recipe By     : RisaG
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes                      Pasta
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            linguine
                        Sauce:
   1      can           whole baby clams -- drained well
   1      cup           milk
   2                    cipollini onions -- thinly sliced
   2      links         chicken sausage -- cooked
   1      26 oz jar     good quality marinara sauce -- or homemade
   2      pinches       red pepper flakes
 
Slice sausage thinly and set aside.
 
Drain the baby clams, place in a bowl and cover with milk. Let it sit for 1 hour. Set aside. Cut onions in half and then thinly slice.
 
Put a large pot of water on the stovetop and bring to a boil. Add 1 tbsp salt per quart of water. Bring to a boil. Add pasta and cook according to package directions (Ronzoni is 9-12 minutes for thin linguine). 
 
Preheat a skillet over MED-HIGH heat. Add a bit of extra-virgin olive oil. Let it heat, but not smoking. Add onions and cook until softened, slightly browned. Add sausage slices and cook until browned. Drain clams well, rinse and then drain again. 
 
Add marinara and let it come to a simmer. Simmer for 3 minutes. Add clams and cook for a minute or two to heat the clams through.
 
Sprinkle with crushed red pepper flakes. Stir. Simmer for 5 minutes.
 
Drain pasta. Add to skillet with sauce and stir well to coat. Let it heat for 1 minute. 
Serve.
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RisaG


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