Pasta alla Cataplana

Pasta with Sausage and Clams

Preparation info
  • Serves


    • Difficulty


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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.