Clams and Sausage in Spicy Marinara with Crostini

Clams and Sausage in Spicy Marinara with Crostini

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.
Clams and Sausage in Spicy Marinara with Crostini
Clams and Sausage in Spicy Marinara with 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
  • ¼ cup Vidalia onion, diced
  • ¾ pound bulk hot Italian sausage
  • 8 large cloves garlic, minced, divided
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 tablespoons shaved Parmesan cheese
  • 1 French baguette, sliced into 1/4 inch rounds
  • 1 pinch Coarse sea salt

Categories

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