Spicy tomato-basil sauce with sweet littleneck clams, sausage, and fennel are served with toasted crostini rounds make a delicious one-pot meal.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
1027 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Rinse clams in a strainer to remove any sand.
Step 3
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.
Step 4
Add the sausage and garlic, red pepper flakes, and fennel. Cook until sausage is no longer pink, about 2 minutes. Drain oil.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Bake until its golden brown, 8 to 10 minutes.
Step 9
Ladle the clams and sauce into bowls; top with fresh parsley and shaved parmesan cheese. Serve with the crostini.
Ingredients
1 cup dry white wine
1 teaspoon fennel seed
4 tablespoons olive oil, divided
1 pinch cracked black pepper
¼ teaspoon crushed red pepper flakes, or to taste
1 (24 ounce) jar Classico® Tomato and Basil Sauce
48 medium (blank)s littleneck clams, scrubbed and rinsed