INGREDIENTS

INSTRUCTIONS

When using fresh tomatoes they must be peeled first. Dip them briefly
in boiling water to loosen the skins. Peel, cut in half, remove and
discard the seeds. Dice the tomatoes and have ready beside th e  stove.
Bring the water to a boil in a large pot and season with salt  while
you prepare the sauce. The pasta will cook in 10 minutes and  the sauce
will take 15 minutes to cook entirely.  Drain the anchovy fillets,
rinse off the excess salt under cold  water, pat dry, and chop roughly.
Heat the olive oil in a sauce pan  over medium heat. When hot, add the
chopped anchovy fillets and sau  te over medium heat until the
anchovies actually begin to dissolve  and melt away. Add the rings of
sausage and saute briefly before  adding the clams in their shells. Add
the garlic to the pan and bef  ore the garlic begins to brown, add the
diced tomato, salt and pepper  and cook for 5 to 8 minutes, before
adding the white wine. Place a  lid on the pan and cook until the clams
steam open.  When the water is boiling, cook the pasta according to
package  directions, timing it so the pasta will be completed at about
the  same time as the sauce. Just before you drain the pasta, add the
basil to the sauce and continue cooking for just a minute longer.
Remove the sauce from the heat and toss in a bowl with the drained
pasta.  Recipe by: Michael Lomonaco  Posted to MC-Recipe Digest V1 #505
by "Master Harper Gaellon"  <gaellon@inch.com> on Mar 8, 1997.

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