clams and sausage in spicy marinara with crostini

Ingredients

• Servings: 4
• 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
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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 and bring to a boil until it has reduced to about 3 tablespoons, approximately 5 minutes.
• 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.
• 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.