Tom Valenti's Tubetti with White Wine & Clams


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Chef Tom Valenti's Tubetti with White Wine & Clams

As noted below this recipe comes courtesy of Tom Valenti To read our review of his book, click here.

2 tablespoons olive oil
8 ounces sweet sausage (about 2 small links), casing removed and meat crumbled
4 cloves garlic, peeled and sliced
24 small clams, cleaned and scrubbed
1/2 cup dry white wine
2 1/2 cups store-bought, reduced sodium chicken broth or homemade chicken stock
1 cup cooked tubetti pasta (about 1/4 cup dried)
1 1/2 cups canned Great Northern white beans, drained and rinsed
1 teaspoon crushed red pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh basil leaves
Extra-virgin olive oil, optional

METHOD

Heat the oil in a large, shallow pot until quite hot. Add the sausage and brown it nicely for 2 to 3 minutes, adding the garlic after 1 minute. Add the clams and wine, cover the pot, and cook for 2 to 3 minutes or until the clams pop open. Discard any clams that have not opened.

Add the chicken broth and bring to a boil. Add the pasta and beans and let them heat through for 1 or 2 minutes. Add the crushed red pepper and Parmesan, stir, and cook for 2 to 3 minutes. Stir in the parsley and basil before removing from the heat.

To serve, ladle some pasta and sauce into each of 6 warm bowls and drizzle with extra-virgin olive oil, if desired.

Serves: 6

Reprinted with permission from ©2003 Tom Valenti and Andrew Friedman, TOM VALENTI'S SOUPS, STEWS, and ONE-POT MEALS, published by Scribner click for book review

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