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

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