Clams And Sausage In Spicy Marinara With Crostini Recipes

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.

Steps:

• 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 wine 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.

Steps:

• Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.