Spaghettini with Fresh Clams, Sausage, Cherry Tomatoes, Edamame, Chili and Flat Leaf Parsley
Total Steps
12
Ingredients
12
Tools Needed
1
Ingredients
- 1 package Catelli Ancient Grains Spaghettini (340 g)
- 1/2 cup olive oil
- 1/2 cup shallots, peeled and thinly sliced
- 10 ounces mild Italian pork sausage
- 2 tablespoons garlic, peeled and coarsely minced
- 1/2 teaspoons dried chili flakes
- 2 pounds fresh clams
- 1/4 cup white wine or water(optional)
- 24 cherry tomatoes, washed and cut in half
- 1 cup edamame, shucked
- 1 cup flat leaf parsley, washed and coarsely chopped
- Salt and black pepper(optional)
Instructions
Step 1
Add 4 litres of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil.
Step 2
In a large pot or frying pan, heat olive oil over medium heat. Add in sliced shallots and sausage meat and stir well to break up the sausage into small pieces. Cook until light brown, tender and fragrant (3-4 minutes). Once sausage meat is cooked, add in garlic and chili flakes and cook until garlic is fragrant (2-3 minutes).
Step 3
Add the fresh clams and cherry tomatoes to the sausage mixture. Add in white wine and turn heat up to high. Cover the pot or frying pan with a lid and steam. Once clams start to open, cook spaghettini according to package directions.
Step 4
Add the edamame to clams and sausage meat and stir well; turn heat down to low.
Step 5
Once pasta is cooked, drain well and add to sauce. Add in chopped parsley and toss well.
Step 6
Add salt and pepper to taste; serve immediately.
Step 7
Chef's Tips:
Step 8
• Squeeze sausage meat out of casing; discard casing.
Step 9
• Only buy fresh clams that are tightly closed. Do not buy any that are open or gasping. Rinse well with cold water just before cooking. Buy clams the day you want to cook them for best quality.
Step 10
• Do not serve any clams that don't open.
Step 11
• Look for shucked, ready to use edamame beans.
Step 12
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