Pasta With Clams White Wine And Spicy Italian Sausage Recipes

FRESH PASTA WITH CLAMS AND HOT ITALIAN SAUSAGE

Steps:

• For the dough:
• Combine 1/2 cup plus 1 Tbsp. all-purpose flour and 1/4 cup semolina flour in a large bowl. Add oil and 1/4 cup warm water and mix with a fork until a stiff dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes. Wrap tightly in plastic; let sit at room temperature 1 hour.
• Cut dough in half. Working with a piece at a time and keeping remaining dough wrapped in plastic, roll dough into a 9x3/4" log. Cut on a diagonal into 1/2" pieces; dust with all-purpose flour.
• Working with 1 piece of dough at a time, roll out between your palms to make about 3" strands that taper at the ends. Dust pasta with semolina flour and place on a parchment-lined baking sheet. Cover with a kitchen towel until ready to use.
• For the assembly:
• Heat oil in large skillet over medium-high. Add sausage and cook, breaking into small pieces with a wooden spoon, until browned, about 5 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add clams and wine; cover. Cook, shaking skillet occasionally, until clams open, about 5 minutes; discard any that do not open.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1 cup pasta cooking liquid.
• Add butter, parsley, pasta, and 1/2 cup pasta cooking liquid to clams. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Taste and season with salt.

PASTA WITH WHITE CLAM SAUCE

Steps:

• Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
• Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!

PASTA WITH WHITE SAUSAGE SAUCE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Put the butter in a medium skillet over medium-low heat. As it melts, crumble the sausage meat into it, making the bits quite small, 1/2 inch or less. Add the liquid, and adjust the heat so that the mixture simmers gently.
• Cook the pasta until it is tender but not at all mushy. Reserve about 1/2 cup of the pasta cooking water.
• Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.

PASTA PAELLA WITH CLAMS AND SPICY SAUSAGE

Steps:

• Cut zucchini and tomatoes into 1/2-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 sauté uncooked pasta, turning occasionally, until golden, about 2 minutes. With a slotted spoon transfer pasta to a bowl. In oil remaining in kettle sauté 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. Sauté 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.

WHITE WINE PASTA SAUCE WITH ITALIAN SAUSAGE RECIPE - (4.3/5)

Steps:

• 1.To make the sauce: In a sauce pan, sauté garlic in butter for 1 minute on medium heat. Add white wine and cook for 2 minutes. Then add heavy cream and Parmesan cheese and stir until blended and heated through. Set aside. 2.On medium high heat, cook Italian sausage in a skillet and drain. 3.Add olive oil and chopped onion and cook until onions are clear. 4.Add green and red bell pepper and cook until tender (about 2 minutes.) 5.Add garlic powder, Creole seasoning, and basil. Stir until combined. 6.Pour white wine pasta sauce over Italian sausage mixture and combine thoroughly. Lower heat and simmer for 10 minutes. Add Parmesan cheese and stir. 7.Serve over angel hair pasta. Enjoy!

CLAMS AND PASTA IN WHITE WINE SAUCE

Steps:

• in a large deep heavy skillet, melt butter over med-high heat. stir fry pancetta until it turns golden, about 5 minutes. remove from pan, drain off all fat except 1 tablespoon.
• add garlic 2 tablespoons of the parsley and hot pepper flakes, stir fry for 1 minute. pour in clam juice and wine, bring to a boil, add clams, cover and steam until open, about 5 minutes, discard any that do not open.
• meanwhile in a large pot of boiling salted water, cook linguine until tender but firm. drain and add to pan along with pancetta, toss to coat well.
• sprinkle with remaining parsley and serve.

PASTA WITH WHITE WINE CLAM SAUCE

Steps:

• Bring a large pot of water with a dash of salt to a boil, and add perciatelli, and cook until al dente. Drain pasta, but reserve some of pasta water in case you need to thin the sauce.
• In a large skillet, over a medium heat, heat the olive oil until warmed, but not smoking.
• Add garlic and stir to prevent burning, cooking until garlic releases scent, then add parsley and continue to cook for another minute or two.
• Add about 1 cup of clam juice from canned clams, white wine, and salt.
• If desired, add pepper flakes.
• Cook until bubbling.
• Mix flour with about 1/2 cup cold clam juice or wine, and then stir into the bubbling sauce, stirring constantly, until sauce thickens.
• Turn heat down to low, and add clams and cook over low heat for 5 minutes to gently heat clams. You may need to add more clam juice or a little pasta water. Taste to correct seasoning, and add more salt if you want.
• Pour drained perciatelli into the skillet, and mix well.
• Add squeeze of fresh lemon.