| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Zucchini |
| 4 |
|
Plum tomatoes |
| 1 |
md |
Onion |
| 2 |
|
Garlic cloves |
| 2 |
tb |
Olive oil |
| 6 |
oz |
Fideos (spanish dried coiled vermicelli spaghetti broken into 2-inch pieces, or 6 ounces thin noodles) |
| 1/4 |
lb |
Hot italian sausage links |
| 1 1/4 |
c |
Water |
| 3/4 |
c |
Dry white wine |
| 12 |
sm |
Hard shelled clams; such as littlenecks (less than 2 inches in length) |
| 1 |
tb |
Chopped fresh parsley leaves |
INSTRUCTIONS
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
Recipe by: Cooking Live Show #CL8976
Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
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