Monday, August 6, 2007

Pasta Paella with Clams and Spicy Sausage

  • 1 medium zucchini
  • 4 plum tomatoes
  • 1 medium onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 6 ounces fideos (Spanish dried coiled vermicelli noodles), or 6 ounces thin spaghetti, broken into 2-inch pieces
  • 1/4 pound hot Italian sausage links
  • 1 1/4 cups water
  • 3/4 cup dry white wine
  • 12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter)
  • 1 tablespoon chopped fresh parsley leaves

Cut zucchini and tomatoes into 1/2-inch pieces and keep vegetables separate. Chop onion and mince garlic.

In a heavy kettle heat oil over moderately high heat until hot but not smoking and saute uncooked pasta, turning occasionally, until golden, about 2 minutes. With a slotted spoon transfer pasta to a bowl. In oil remaining in kettle saute zucchini with salt to taste, stirring occasionally, until browned, about 3 minutes, and transfer to another bowl. Squeeze sausage from casings into kettle and add onion and garlic. Saute mixture, stirring and breaking up sausage, until browned, about 5 minutes. Add tomatoes, water, and wine and bring to a boil. Add pasta and clams and boil, uncovered, stirring occasionally, 8 minutes, or until clams are opened and pasta is al dente. (Discard any unopened clams.) Stir in zucchini and parsley and cook until heated through.

Yield: 2 servings

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