Jul 31, 2009

Jack's Fresh Pasta with a Spicy Clam Sauce:

Items Needed:

5 Sweet Italian Sausage Links
2 tablespoons olive oil
1 cup chopped white onions
1/2 cup chopped celery (1 celery stalk)
1/2 cup chopped carrots (I use baby carrots, about 10 pieces)
1 teaspoon of Tabasco sauce
Fresh Ground Black Pepper
Crushed red pepper flakes (1 tablespoon)
Fresh Parsley
1 tablespoon chopped garlic
1 cup dry white wine (any brand)
1 can crushed tomatoes (Romano are best)
1 teaspoon of thyme
1 tablespoon of oregano
2 cups clam juice (I buy two 8 oz bottles)
14 littleneck clams, scrubbed and washed in salt water, then rinsed
1 box of linguini pasta, angel hair works well for larger amount of claims 24 or more)
Drizzle extra-virgin olive oil on pasta after cooking
1/2 tablespoon of basil
Parmesan Romano Cheese (I buy mine all ready grated, store brand)
Spring Onions (2 sticks)
Pasta Water
Note: you can substitute the littleneck claims with mussels if you prefer.

Preparation and Cooking Instructions:
In a large saucepan, heat the oil over medium heat.
Add in the sweet Italian sausage; remove when brown cut into 2-inch pieces
Add the onions, celery, and carrots. Add some additional olive oil if needed.
Season with table salt, fresh ground black pepper, and crushed red pepper flakes.
Sauté for 2 minutes.
Stir in the garlic and continue to cook for 1 minute.
Add in the one teaspoon of Tabasco Sauce,
Deglaze the pan with the white wine and bring to a simmer. Cook for 1 minute.
Add the can crushed tomatoes, the herbs, and remaining seasoning.
Continue to cook for 4 minutes.
Stir in the clam juice and bring to a boil.
Add in a 1/2 tablespoon of sugar, stir well.
Add in 1/4 cup of fresh parsley
Reduce the heat to medium-low and simmer for 30 minutes.
Add in 1/2 cup of pasta water.
Stir in the clams, cover and continue to cook for 10 – 12 minutes or until the clams completely open their shells.
Any clams that do not open, discard.

Corresponding Cooking Instructions:
Bring a pot of salted water to a boil.
Add the pasta and cook until tender, but not mushy.
Remove and drain the pasta. Toss with extra virgin olive oil and Parmesan Romano Cheese.
In a large serving bowl or pasta edged tray, toss the pasta.
When the claims are cooked, removed with the tomato sauce and cover the pasta.
Add fresh finely chopped parsley and spring onions.
Serve on plate, pre-drizzle lightly each plate with extra virgin olive oil.
Add additional Parmesan Romano Cheese to taste.

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Just Another One of Jack's Famous Recipes
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