Recipe - Pasta Paella With Clams And Spicy Sausage

1 md Zucchini
4 Plum tomatoes
1 md Onion
2 Garlic cloves
2 tablespoon Olive oil
6 ounce Fideos (spanish dried coiled
vermicelli spaghetti broken
into 2inch pieces, or 6
ounces thin noodles)
One fourth pound Hot italian sausage links
1 One fourth cup Water
Three fourths cup Dry white wine
12 small Hard shelled clams; such as
littlenecks (less than 2
inches in length)
1 tablespoon Chopped fresh parsley leaves

Cut zucchini and tomatoes into 1/2inch 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 MCRecipe Digest V1 #845 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Oct 14, 1997