Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

Name: Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 tbsp olive oil; ½ lb chicken basil ground sausage; 5 cloves of garlic; Pinch of Crushed Red Pepper Flakes; ½ tsp of fennel seeds; 2 cups of chicken broth; 2½ cups of grape tomatoes; 1½ cups of kale; Sea Salt and Freshly Cracked Pepper; 1½ lbs Manilla clams; 9 oz linguine

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Course
Main Course
Cuisine
Italian

Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

Kian Meyer

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 tbsp olive oil
½ lb chicken basil ground sausage
5 cloves of garlic minced
Pinch of Crushed Red Pepper Flakes more if desired
½ tsp of fennel seeds crushed
2 cups of chicken broth
2½ cups of grape tomatoes
1½ cups of kale chopped
Sea Salt and Freshly Cracked Pepper to taste
1½ lbs Manilla clams rinsed
9 oz linguine cooked per instructions

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Instructions

Heat the olive oil in a large skillet over medium-high heat.
Roll bits of sausage into small balls. Place the balls into the skillet and cook for 4-5 minutes.
Add the minced garlic, tomatoes, crushed red pepper flakes, and crushed fennel seeds to the skillet. then stir constantly for 1 minute.
Add the chicken broth to the skillet and kale then season with sea salt and freshly cracked pepper, to taste.
Break up a few of the tomatoes by piercing them with a spatula. Cook for 8-10 minutes while the pasta is cooking.
Meanwhile, cook pasta in a large pot of well-salted water, per instructions.
Go through your fresh clams, if any of them are open, tap them lightly on the counter, and if they don’t close shut the clams are dead–DO NOT EAT THEM.
Scrub the clams lightly in cold water. Keep the clams in the refrigerator until ready to use.
While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don’t dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl).
After cooking, if any clams do not open, throw them out.
Toss the cooked linguine with the sauce and clams until evenly coated.
Top with the remaining basil and finely grated Parmesan, and serve immediately. Enjoy.