Pasta paella with clams and spicy sausage
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Zucchini |
| 4 | Plum tomatoes | |
| 1 | medium | Onion |
| 2 | Garlic cloves | |
| 2 | tablespoons | Olive oil |
| 6 | ounces | Fideos (spanish dried coiled vermicelli spaghetti broken into 2-inch pieces, or 6 ounces thin noodles) |
| ¼ | pounds | Hot italian sausage links |
| 1¼ | cup | Water |
| ¾ | cup | Dry white wine |
| 12 | smalls | Hard shelled clams; such as littlenecks (less than 2 inches in length) |
| 1 | tablespoon | Chopped fresh parsley leaves |
Directions
Cut zucchini and tomatoes into ½-inch pieces and keep vegetables separate. Chop onion and mince garlic.
In a heavy kettle heat oil over moderately high heat until hot but not smoking and saute uncooked pasta, turning occasionally, until golden, about 2 minutes. With a slotted spoon transfer pasta to a bowl. In oil remaining in kettle saute zucchini with salt to taste, stirring occasionally, until browned, about 3 minutes, and transfer to another bowl. Squeeze sausage from casings into kettle and add onion and garlic. Saute mixture, stirring and breaking up sausage, until browned, about 5 minutes. Add tomatoes, water, and wine and bring to a boil Add pasta and clams and boil, uncovered, stirring occasionally, 8 minutes, or until clams are opened and pasta is al dente. (Discard any unopened clams.) Stir in zucchini and parsley and cook until heated through.
Yield: 2 servings
Recipe by: Cooking Live Show #CL8976 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@...> on Oct 14, 1997