Basil Italian Sausage and Manila Clam Pasta

I am fortunate to live close to many Asian markets. Manila clam meat is available in the freezer section, so there’s no need to have to shell the clams (although the clam meat would be fresh and not frozen). As I’ve mentioned in my previous pasta recipes, I cook my pasta like a stir fry using olive oil. For me, making a pasta dish is like making chow mein with a different sauce. Care needs to be taken on the amount of heat used to cook the dish, since olive oil has a lower smoking point than oils used for your typical stir fry. So depending upon the strength of your heat source, you may need to reduce the heat used to cook the dish.

Enjoy!

Ingredients

1 lb.	500 g.	Manila clam meat or equivalent
1 lb.	500 g.	Hot or mild Italian sausage meat
½ cup	125 ml.	Basil leaves
8 cloves	8 cloves	Garlic, crushed in a garlic press
1 Tbs.	15 ml.	Dried red pepper flakes (optional)
1 cup	250 ml.	One bottle of your favorite pasta sauce
1 lb.	500 g.	Penne or your favorite pasta
½ cup	125 ml.	Pasta cooking liquid
		Olive oil for cooking

 

Equipment

8 qt.	7.5 L.	Pot
14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. If using frozen manila clam meat, thaw it in the refrigerator overnight. Take the clams out of the refrigerator at least one hour before cooking and separate the clams from any juice. Gently squeeze any remaining juice from the clams. The drier the clams are, the easier it will be to stir fry them. Reserve the clam juice for later use in the cooking process.
2. Remove the casings, if any, from the hot or mild Italian sausage.
3. Wash and separate ½ cup (250 ml.) fresh basil leaves from their stems.
4. Crush the garlic in a garlic press and put into a small bowl. Optionally, put the dried red chili flakes into a small bowl with the garlic.

Cooking Instructions

1. Cook the pasta according to the instructions on the package and until the pasta is al dente. Reserve one-half cup (125 ml.) of the cooking liquid, drain the pasta, and set aside.
2. Heat a wok or pan over high heat before adding oil. Add the Italian sausage to the wok in a single layer on the bottom and brown, breaking up any chunks that form. Set the sausage aside in a bowl.
3. Reheat the wok over high heat before adding oil and then the bowl with the garlic and red pepper flakes. Quickly stir fry the garlic and red pepper flakes (optional) until fragrant before adding more oil and then the Manila clams. Stir fry all the ingredients together and then remove them to the bowl with the sausage.
4. Reheat the wok over high heat before adding more oil and then the pasta. Stir fry the pasta before adding the contents of the bowl with the sausage and clams. Stir fry the ingredients together before adding the basil leaves, clam juice, pasta liquid, and pasta sauce. The amount of pasta sauce can be tailored to your preference, so the amount of pasta sauce can be increased or decreased. Mix all the ingredients together and put the cooked ingredients into a serving dish. Serve with Garlic Garlic Bread.