Name: Pasta alla Cataplana (Pasta with Sausage and Clams)
Yield: Serves 2
Ingredients: 1 teaspoon chopped fresh rosemary or 2 teaspoons dried oregano or 2 tablespoons chopped cilantro; Salt; 2 cups (loosely packed) sliced (¼ inch) red onions; 6 ounces Fennel, Chorizo, or Linguisa Sausage without casings (use prepared sausage), crumbled; 1 tablespoon finely minced garlic; 1⅓ cups Tomato Sauce; ¼ cup olive oil; ½ cup dry white wine; 20 to 24 Manila clams, scrubbed; ½ pound dried spaghetti or linguine; 2 tablespoons chopped fresh parsley

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Inevitably one day I looked at the classic Portuguese dish ameijoas na cataplana and wanted to turn it into a pasta. Sausage, steamed clams, wine, tomatoes, and herbs make it a natural. You can vary the ethnic flavors by changing the sausage and herbs. For Italy use fennel sausage and rosemary. For Spain, chorizo and oregano. And for Portugal, linguisa and cilantro. You may augment the sauce with a pinch of hot pepper flakes and any extra garlic is up to you.