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Fresh Pasta with Clams and Hot Italian Sausage

Fresh Pasta with Clams and Hot Italian Sausage

Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

Ingredients

Dough

  • ½ cup plus 1 tablespoon all-purpose flour, plus more
  • ¼ cup semolina flour, plus more

Assembly

  • 4 ounces hot Italian sausage, casing removed
  • 2 garlic cloves, thinly sliced
  • 1 pound Manila or littleneck clams, scrubbed
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped parsley

Recipe Preparation

Dough

  • Combine ½ cup plus 1 Tbsp. all-purpose flour and ¼ cup semolina flour in a large bowl. Add oil and ¼ cup warm water and mix with a fork until a stiff dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes. Wrap tightly in plastic; let sit at room temperature 1 hour.

  • Cut dough in half. Working with a piece at a time and keeping remaining dough wrapped in plastic, roll dough into a 9x¾" log. Cut on a diagonal into ½" pieces; dust with all-purpose flour.

  • Working with 1 piece of dough at a time, roll out between your palms to make about 3" strands that taper at the ends. Dust pasta with semolina flour and place on a parchment-lined baking sheet. Cover with a kitchen towel until ready to use.

Assembly

  • Heat oil in large skillet over medium-high. Add sausage and cook, breaking into small pieces with a wooden spoon, until browned, about 5 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add clams and wine; cover. Cook, shaking skillet occasionally, until clams open, about 5 minutes; discard any that do not open.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1 cup pasta cooking liquid.

  • Add butter, parsley, pasta, and ½ cup pasta cooking liquid to clams. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Taste and season with salt.

Recipe by Zach Pollack, Alimento, Los Angeles, CA,

Nutritional Content

Calories (kcal) 550 Fat (g) 27 Saturated Fat (g) 7 Cholesterol (mg) 80 Carbohydrates (g) 46 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 26 Sodium (mg) 780Reviews Section

  1. Bring a large pot of salted water to boil.
  2. In a large pot on medium high heat, drizzle in a touch of olive oil. Add the chili flakes, sausage, garlic and clams and cook for 5 minutes.
  3. Add the saffron and deglaze with white wine. Cook for 2 minutes, then add the chicken broth. Adjust seasoning with salt and pepper. Reduce by half, about 3 to 4 minutes.
  4. Add the pasta to water and cook for 2 minutes. Remove the pasta and add to clams.
  5. Continue to reduce the sauce, stirring pasta to release starch to help thicken sauce. Reduce heat to medium, add butter and stir to create sauce. If too thick, add a touch of pasta water to thin out. Fold in the parsley and season one last time with salt and pepper, if needed.

From Fabio’s 30-Minute Italian by Fabio Viviani published by St. Martin’s Press. Copyright ©2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 106-107.

Fabio Viviani

Chef Fabio Viviani has possessed a passion for food since his childhood growing up in Florence, Italy. Between his training in Italian and Mediterranean cuisine at IPSSAR Saffi and working with culinary luminaries such as Alessandro Panzani and Saverio Carmagini, Viviani owned and operated five restaurants in Florence, a farm house, and two nightclubs by the time he was 27. Although a well-respected businessman in Italy, he was ready for a change and in 2005, Viviani moved to Ventura County, CA, where he opened Café Firenze in Moorpark, CA.

Teaming up with one of Chicago’s most innovative restaurant consulting groups, Dine|Amic, Viviani went on to open Siena Tavern in Chicago in 2013, receiving accolades from Michigan Avenue and Chicago Tribune, to name a few. The year 2014 saw the debut of both Mercato by Fabio Viviani, a quick-service Italian concept with branches in Chicago and San Diego, and Fabio Viviani Wine Collection featuring wines from his two wineries in California. In 2015, Viviani continued to make a name for himself in Chicago by opening Bar Siena and Prime & Provisions. The following year, Viviani expanded beyond Chicago to open Osteria by Fabio Viviani at the LAX Delta Terminal and several other Mercato by Fabio locations in Tempe, Phoenix, Cleveland, and Benton Harbor. He also opened a Detroit branch, hot on the heels of his February 2017 opening of Portico by Fabio Viviani in the del Lago Resort & Casino. Moreover, in late 2016, he purchased a lobster fishing company in Maine to launch a home seafood delivery service called Lobster by Fabio.

Perhaps best known for his television debut on Bravo’s hit reality series Top Chef—earning the “Fan Favorite” title—his on-screen appearances have propelled him to become one of the fastest growing household names in the country. He is a recurring guest on national television shows such as Good Morning America, The Rachael Ray Show, The Chew, and countless Food Network Shows such as Cutthroat Kitchen: All-Star Tournament, which he won. In February 2017, he also released his own online cooking show, “Fabio’s Kitchen,” a 52-episode series hosted on YouTube.

Off-screen, Viviani is a regular headliner at global food events and festivals. He also has his own lines of cookware and culinary gadgets, and has been a proud spokesman for international brands such as Arnold Premium Breads, Bialetti Cookware, Bertolli, Johnsonville Sausage, and Legends of Europe. He has authored three successful cookbooks: Café Firenze Cookbook, New York Times Best- Seller Fabio’s Italian Kitchen and Fabio’s American Home Kitchen and just recently released his fourth cookbook, Fabio’s 30-Minute Italian, in May 2017.

Among Viviani’s other passions, he has a knack for business and entrepreneurship. A prolific tech investor and business speaker, not only has he delivered over 300 keynotes in the past 7 years, but he has also featured at several Fortune 500 companies’ corporate functions to share expertise in branding, social media, and marketing. Most recently, he merged his mind for innovation with his passion for food when he collaborated with Chicago-based Sapphire Apps to release Food Porn Emoji by Chef Fabio Viviani, the first HD food emoji keyboard on the app market.

His varied accomplishments have impressed many, resulting in his induction into the Chicago Culinary Museum and Chefs Hall of Fame as 2017 Chef of the Year on March 8, 2017. Following Viviani’s initiation, the mayor of Chicago also declared March 8, 2017 to be Chef Fabio Viviani Day in Chicago, encouraging Chicagoans to recognize his achievements and contributions not only to his home city of Chicago, but also to the nation’s culinary scene.


Italian Sausage and Clams

Clams! I love all types of seafood, but when they are sweet, small and cooked to perfection, clams ring out at the top. My love affair with the clam started in Cascias, Portugal, where I broke my own rule of photographing a meal in public. Two nights later, I skipped most of a buffet, and ate nothing but several plates of these delicious sweet creatures from the sea.

This obsession followed me back to America on the east coast of South Carolina. One night, thirteen of us stumbled upon a restaurant that had a long family table under a tin roof porch, and enjoyed sweet clams during a thunderstorm. Unlike in Portugal, I was enjoying vacation too much and forgot to take a picture of the meal before it was devoured. Our waiter was happy to hip us to their source for clams at the Carolina Seafood Market in nearby McClellanville. We drove out there the very next day, stocked up, and returned home to feed our starving crew.

For a hungry crowd Cavatappi pasta can stretch a meal. I used Sicilian Italian Sausage because it is loaded with fennel, and the flavor goes well with the orange and clams. This dish is versatile with wine. A dry rosé, medium red, or a crisp white all pair marvelously. We serve this in the center of the kitchen island with small plates as an antipasti for a fun crowd. I hope you enjoy this Italian Sausage and Clams Recipe as much as we did! Try it with a garlic crostini to sop up the sauce. Enjoy!


Preparation

  • Cover the clams with cold water and use a stiff brush to scrub the shells discard any clams that are open and won’t close when thumped against another clam. Lift the clams out of the water, discard the water and repeat washing two or three times, until no sand remains in the water.
  • Heat the oil in a large (5-quart) pot over medium-low heat. Add the minced garlic, red chile flakes, and fennel and cook, stirring often, until the garlic is translucent, about 5 minutes. Increase the heat to medium add the sausage and cook until the outside is no longer pink, about 2 minutes. Increase the heat to medium high, pour in the wine, and boil until it has reduced to about 3 Tbs., about 7 minutes. Stir in the marinara and bring to a quick boil. Put the clams in the pan, cover, and cook until they’ve opened, about 5 minutes check often to avoid overcooking.
  • Meanwhile, toast the bread. Rub each toasted slice with the cut side of the garlic clove and brush with olive oil.
  • Serve the clams in wide bowls with the parsley sprinkled on top and the toast tucked into the sides.

Start the meal off with an Arugula Salad with Blood Oranges, Fennel & Ricotta Salata and serve with a side of pasta.

Recipe Notes

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Related


Pasta with Clams Mussels and Sausage

Keep a large kettle of lightly salted water at a near boil for the pasta.

Cut the artichokes in half lengthwise and rub them with the lemon. Using a small paring knife, scrape away the thistley chokes. In a large deep nonreactive saucepan, heat the olive oil over medium heat. Add the artichokes and garlic, cover, and sauté, shaking the pan occasionally, until the artichokes are tender, about 10 minutes. Using a slotted spoon, transfer the artichokes to a bowl and discard the garlic.

In the same saucepan, sauté the red pepper and shallots for 5 minutes until the peppers soften, adding a little more olive oil, if necessary. Add the tomatoes and bring to a simmer, mashing down on them with a wooden spoon. Return the artichokes to the pan, partially cover, and reduce the heat to low.

Place the cleaned clams and mussels in the freezer for 10 minutes while you prepare the sausages. In a medium skillet over medium heat, cook the sausages, turning occasionally until browned, about 10 minutes. When cool enough to handle, slice them into ½-inch rounds, add to the sauce, and cover. Bring the kettle of water up to a full boil, add the pasta, and cook until al dente, about 12 minutes.

While pasta is cooking, raise the heat under the sauce to medium-high and cover for 2 minutes to create a head of steam. Add the clams and mussels to the sauce and cover. Cook, shaking the pan occasionally, until the clams and mussels open, about 4 minutes. Turn off the heat and set aside with the saucepan lid ajar.

Drain the pasta and return to the kettle. Add a ladle or two of the sauce and heat briefly. Divide the pasta among warm serving bowls and top with more sauce and the shellfish.


Fresh Pasta with Clams and Hot Italian Sausage - Recipes

Dough:
½ cup plus 1 tablespoon all-purpose flour, plus more
¼ cup semolina flour, plus more
¼ teaspoon olive oil

Assembly:
2 tablespoons olive oil
4 ounces hot Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 pound Manila or littleneck clams, scrubbed
¼ cup dry white wine
Kosher salt
1 tablespoon unsalted butter
1 tablespoon finely chopped parsley

Dough:
Combine ½ cup plus 1 Tbsp. all-purpose flour and ¼ cup semolina flour in a large bowl. Add oil and ¼ cup warm water and mix with a fork until a stiff dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, 8&ndash10 minutes. Wrap tightly in plastic let sit at room temperature 1 hour.

Cut dough in half. Working with a piece at a time and keeping remaining dough wrapped in plastic, roll dough into a 9x¾" log. Cut on a diagonal into ½" pieces dust with all-purpose flour. 

Working with 1 piece of dough at a time, roll out between your palms to make about 3" strands that taper at the ends. Dust pasta with semolina flour and place on a parchment-lined baking sheet. Cover with a kitchen towel until ready to use.

Assembly:
Heat oil in large skillet over medium-high. Add sausage and cook, breaking into small pieces with a wooden spoon, until browned, about 5 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add clams and wine cover. Cook, shaking skillet occasionally, until clams open, about 5 minutes discard any that do not open.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1 cup pasta cooking liquid.


Add butter, parsley, pasta, and ½ cup pasta cooking liquid to clams. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta nicely, about 3 minutes. Taste and season with salt.


2 cans of minced clams with liquid (do not drain)
1/4 cup olive oil
1 large shallot, minced
4 large cloves of thinly sliced garlic
1/2 teaspoon of red pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 cup dry white wine
4 tablespoons of chopped parsley
Freshly ground black pepper and Kosher salt to taste
10 oz spaghetti

Cook the spaghetti according to package directions. Drain keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots, garlic, red pepper flakes and Italian seasoning.

Turn the heat to low and let the ingredients cook slowly for a few minutes to infuse the oil. Add the wine and cook for 2-3 minutes.

Add the clams with their liquid,stir and simmer for 4 minutes. Add salt and black pepper to taste.

Add the cooked pasta and parsley to the saute pan and mix thoroughly. Cook until the pasta is hot. Serve immediately in pasta bowls.


Ingredients

  • 2 lb little neck clams
  • 2 tbsp Saica Sicilian Extra Virgin Olive Oil
  • 4 oz pancetta, diced
  • 2 shallots, peeled, sliced
  • 2 cloves garlic, crushed, sliced
  • 1/2 cup white wine
  • 1/2 cup pasta water
  • 1/4 cup vegetable stock
  • 8 oz fresh cavatelli pasta (recipe below)
  • 1/4 cup parmigiano reggiano, finely grated
  • juice of 1/2 a lemon
  • 1/4 cup basil, chiffonade
  • 1 baguette, sliced, for serving

For the Fresh Semolina Pasta:

Instructions

To make the pasta dough, combine the Antimo Caputo 00 Flour and all purpose flour and whisk. Turn out onto your work surface. Create a well in the center of the pile. Add the water to the center of the well. Using a fork, begin to incorporate the flour from the edges of the well. When a wet dough is formed, use a dough scraper to chop the mixture together. Press with your hands to form a shaggy dough bag. Begin kneading the dough, folding it back over itself and rotating. Continue kneading this way until a smooth ball of dough is formed, about 10-15 minutes. Wrap in plastic and set aside for at least 30 minutes.

Place the clams in a bowl of cool water. Let them soak for 20-30 minutes. Strain off the water and repeat the process at least once more.

Build a fire in the center of the deck of the Clementi Wood Fired Oven. When the initial logs have burned down, insert the fire grate and slice the fire off to the left side of the deck. Continue to feed the fire to maintain a 500°F temperature. Brush excess coal and ash off to the fire side of the deck.

To form the cavatelli pasta shape, cut rectangular pieces of the dough and roll into pencil sized rods. Slice the rods into 3/4” pieces. Press your thumb into each piece and push away from you, rolling the pasta into a hot dog bun shaped piece of pasta. Repeat until you have 8 ounces of cavatelli.

Cook the cavatelli in boiling salted water for 8 minutes. The pasta should be tender, but still have a bite to it. Strain and toss in olive oil. Set aside.

Add the Saica Sicilian Extra Virgin Olive Oil to the hot skillet, as well as the pancetta and shallots. Cook with the door on the oven, until the pancetta is browned and shallots are tender, stirring occasionally with a wooden spoon to prevent scorching. Add the garlic and cook 30-60 seconds.

Add the clams, Plowboys BBQ Fin & Feather seasoning and wine to the skillet. Cook with the door closed until the wine is reduced by half, about 5 minutes. Add the pasta water and vegetable stock. Cook until all clams have popped open, about 5 minutes more.

Add the pasta to the skillet and cook a few minutes longer to warm and soften the pasta. Remove from the oven.

Stir in the Parmigiano-Reggiano, lemon juice and garnish with the fresh basil. Serve the Wood Fired Clams & Fresh Pasta in bowls with baguette slices.


Ragout of Clams with Spinach, Sausage and Orzo

In a large pot of boiling water, blanch the spinach, stirring occasionally, until wilted, about 2 minutes. Drain and let cool, then squeeze dry. Coarsely chop the spinach.

In a medium pot of boiling salted water, cook the orzo until al dente. Drain and transfer to a large shallow serving bowl.

Heat a large enameled cast-iron casserole over high heat until hot. Add the sausage and thyme and cook, breaking up the sausage, until the meat is golden, about 6 minutes. Add the shallots and cook, stirring, until golden, about 4 minutes. Add the wine and boil until reduced by half. Add the stock and bring to a boil. Add the clams, cover and cook until wide open, 6 to 8 minutes. Transfer the clams as they are done to the serving bowl with the orzo. Discard the thyme sprigs.

Boil the broth in the casserole until reduced to 1/2 cup. Remove from the heat and stir in the spinach, butter and lemon juice. Pour the sauce over the clams and toss well. Sprinkle the parsley over the ragout and serve.


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