Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 tbsp olive oil
- ½ lb chicken basil sausage ground
- 5 cloves garlic minced
- Pinch crushed red pepper flakes more if desired
- ½ tsp fennel seed crushed
- 2 cups chicken broth
- 2½ cups grape tomatoes
- 1½ cups kale chopped
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1½ lbs manila clams rinsed
- 9 oz linguine cooked per instructions
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.
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