Article from Vital Choices Newsletter ()
December 17, 2009
Clams, Shrimp, and Sausage over Pasta

Adapted from a recipe by Chef Robert Kinneen of Anchorage, Alaska.
 
2 pounds raw pasta, cooked just short of "al dente"
2 pounds cleaned clams chopped coarsely; reserve any juice
1 lb. spot prawns (approximately 24)
1 pound Italian or Chorizo salmon sausage, cut into large dice (or Italian poultry sausage)
1/4 ounce red pepper flake or organic cayenne
4 ounces garlic slivers or organic garlic granules
8 ounces white wine
1 pint vegetable broth
1 ounce butter
1/2 bunch Italian parsley, chopped fine
Sea salt and organic black pepper to taste
  • In a large sauté pan, over medium heat add the sausage. When browned, add garlic and red pepper flake, stir, wait 30 seconds.
  • Add shrimp, clams, and wine. simmer until reduced by half; add broth, warm the shrimp and broth through.
  • Add butter, parsley, sea salt and pepper to taste.
  • Add the reserved pasta and mix. Bring up to heat and serve.

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