Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale
Servings 6
Equipment
- Large skillet
- Large pot
Ingredients
- 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
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.