Sausage, Linguini & Clams
Sausage, Linguini & Clams
Directions
- In a medium heated sauté pan add the olive oil, garlic, clam meat, sausage and before the garlic gets too dark – deposit the clam juice.
- Allow the clam juice to reduce by half. Toss in pre-cooked noodles, season with salt and pepper, then deglaze with wine.
- Allow the wine to cook au sec and then drop in room temperature butter and coat the entire dish with the sauce.
- Plate the pan’s contents and garnish with shaved Parmesan and minced Italian parsley.
Ingredients
- 2 oz Roma® Italian Sausage, Sweet Mild, Coarse-Ground
- 2 1/2 oz minced clam in juice, (reserve juice)
- 4 oz clam juice
- 12 oz linguini pasta, cooked
- 2 oz Pinot Grigio
- 1 oz oil, olive
- 1/2 oz minced garlic
- 1 oz salt and pepper
- 1 oz parsley, Italian, minced
- 1 oz cheese shavings, Parmesan
- 1/2 oz unsalted butter
