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

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

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.