Linguini and Clams with Italian Sausage

It is now August, and most of us have consumed our fair share of BBQ. So, in anticipation of weekend dinner guests, I chose to create a summer pasta dish that reminds me of the Amalfi coast with a “twist.” Unfortunately, we will not be traveling to Italy this summer, and my heart and stomach ache for the flavors of the Mediterranean. In this region, the sea gifts a plethora of ingredients, providing the simplest of cooks the opportunity to create a mouthwatering meal.

This recipe is a combination of land and sea. The “salsiccia “ from the Campania region of Italy is incredibly flavorful. Hence, my suggestion for the sausage used in this dish is not to be the supermarket variety; lean and meaty is where you want to be. The combination of the briny clams and the earthy sausage meat create quite the “duo” in this symphony.

I have chosen not to use clams in their shells for this recipe. Even the little-neck variety can be clumsy and messy. Instead, I use fresh chopped clams from the fishmonger or pay extra to have the clam meat removed from their shells and put in a container to be cleaned by me. The shells are aesthetic, providing no flavor benefit to the sauce. If I could easily purchase the small vongole prevalent in Italy, I would use them in their natural form.

Linguini with Clams and Sausage is a main course when paired with a simple antipasto and a salad. Then, chill some white wine, play some Pino Danieli on Spotify and get cooking! Even if you are not one bit Italian, this dinner will speak to your DNA.

                                 Linguini with Clams and Italian Sausage

Serves 4 to 6

Ingredients:

1 pound ground Italian sausage meat (sweet, hot, or both)

1 1/2 cups extra virgin olive oil

6-8 cloves garlic

16 -ounces of fresh clam meat  (sold in fish markets)

1 (8 -ounce) bottle of clam juice

1-pint cherry tomatoes halved

1 cup white wine

¼ cup lemon juice

Red pepper flakes (optional)  

¼ cup chopped fresh parsley

1 to   1 1/2 pounds linguini

Salt and pepper to taste

Reserve 1 cup pasta cooking water before draining

Directions:

Place an 8-qt pot with generously salted water on the stove to boil.

1.       In a nonstick pan, fry the sausage meat on medium heat until brown and crumbly. Drain on a paper towel; set aside

2.       In a medium saucepan, heat the olive oil and add the sliced garlic until golden brown.  If using, add your hot pepper flakes now. Garlic can be removed when browned or left in; your choice. (Neapolitans remove the garlic once it has done its job.) Now, add the halved cherry tomatoes to the oil and saute for 2-3 minutes.

3.       Add the clam juice, wine, and lemon juice to the saucepan with the tomatoes. Simmer for 5 minutes. Taste for salt and pepper. Add the fresh parsley, sausage meat, and clams with their juices. Heat for 3-5 minutes and turn off the flame. Do not overcook clams.

4.       Boil the pasta and cook until al dente. Reserve 1 cup of the cooking liquid. Strain.

5.       Toss the pasta with the clam sauce mixture and reserved cooking water, saving some sauce to top off the plates with extra juices.