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  • Clams, Shrimp, and Sausage Over Pasta

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    Nuqman Tehuti El
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    This recipe combines clams, shrimp, and sausage over pasta. It involves cooking sausage until browned, then adding garlic, red pepper, shrimp, clams, and white wine. The mixture simmers until the wine reduces by half, then vegetable broth, butter, parsley, salt, and pepper are added. The cooked pasta is then mixed in before serving.

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    Clams

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    This recipe combines clams, shrimp, and sausage over pasta. It involves cooking sausage until browned, then adding garlic, red pepper, shrimp, clams, and white wine. The mixture simmers until the wine reduces by half, then vegetable broth, butter, parsley, salt, and pepper are added. The cooked pasta is then mixed in before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Clams, Shrimp, and Sausage Over Pasta

    Uploaded by

    Nuqman Tehuti El
    This recipe combines clams, shrimp, and sausage over pasta. It involves cooking sausage until browned, then adding garlic, red pepper, shrimp, clams, and white wine. The mixture simmers until the wine reduces by half, then vegetable broth, butter, parsley, salt, and pepper are added. The cooked pasta is then mixed in before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Clams, Shrimp, and Sausage over Pasta

    Adapted from a recipe by Chef Robert Kinneen of Anchorage, Alaska. 2 lbs raw pasta, cooked just short of "al dente" 2 lbs 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 oz red pepper flake or organic cayenne 4 oz garlic slivers or organic garlic granules 8 oz white wine 1 pint vegetable broth 1 oz butter 1/2 bunch Italian parsley, chopped fine Sea salt and organic black pepper to taste

    In a large saut pan, over medium heat add the sausage. When browned, add garlic and red pepper flake, stir

    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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