spicy clams and sausage in marinara sauce

By barbell

cal - 350
fats - 13g
carbs - 32g

Ingredients

• 4 doz hard shelled clams,a bout 2 inch wide-littlenecks are good
• 2 tbsp evoo more for bread
• 8 cloves garlic, minced; plus 1 clove sliced in half for bread
• 1/4 tsp red pepper flakes
• 3 tsp fennel seed
• 1/4 lb italian sausage - casings removed and broken into pieces
• 3/4 cup dry white wine
• 2 cup marinara sauce
• 8 slices italian bread
• 3 tbsp minced fresh flat parsley

Details

Servings 4

Preparation

Step 1

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 bumped against another clam. lift the clams out of the water, discard the water and repeat washing 2 - 3 times, until no sand remains in the water.
heat the oil in a large 5 qt pot over medium low heat. add the garlic, red chili 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 is reduce to about 3 tbsp, 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 gfarlic clove and brush with evoo.
serve the clams in iwde bowls with the parsley sprinkled on top and the toast tucked into the sides