Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 pound organic pork loin , cut into 1 by 2-inch strips

  3. 1 pound andouille sausage, cut into 1/2-inch rounds Salt Freshly ground black pepper

  4. 2 dozen littleneck clams

  5. 1 cup chopped spring onions

  6. 3 cups kale, chiffonade

  7. 1/2 pound broccoli rabe , cut into 3-inch pieces

  8. 1 pound cooked spaghetti Creole seasoning

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large saute pan over medium-high heat.Add the pork and brown briefly for about a minute. Add the sausage and cook, stirring, for 3 minutes. Season with salt and pepper. Add the clams, onions, kale and broccoli rabe and saute for 3 minutes. Cover the pan and steam until the clams open, about 5 minutes. Add the pasta and toss to combine. Taste and season with salt and pepper, if necesssary. Pour into a large serving dish and dust with the Creole seasoning, to taste.


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