Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 cup chopped onions Salt

  3. 1/2 cup chopped green pepper Mashed red pepper to taste

  4. 1 pound highly spiced Venison Sausage, crushed recipe follows

  5. 1 tablespoon chopped garlic

  6. 1 cup dry white wine

  7. 2 tablespoons tomato paste

  8. 3 sprigs fresh thyme

  9. 2 tablespoons finely chopped fresh oregano leaves

  10. 3 cups peeled, seeded and chopped Roma tomatoes

  11. 3 cups clam juice

  12. 1/2 cup chiffonade fresh basil leaves

  13. 3 dozen littleneck clams, scoured

  14. 1 pound linguine pasta Drizzle extra-virgin olive oil Recipe In a large saucepan, heat the oil over medium heat. Put in the onions and green pepper. Season evenly with salt and crushed red pepper. Saute for two minutes. Put in the sausage and cook until brown, fragment pieces with a spoon, for almost

  15. 3 minutes. Mix in the garlic, tomato paste and carry on cooking for 1 minute. Deglaze the saucepan with the wine and bring to a boil. Cook for 1 minute. Put in the tomatoes and herbs. Season with salt and crushed red pepper. Go on cooking for 3 to 4 minutes. Mix in the clam juice and simmer. Lessen the heat to medium-low and boil for 30 minutes, or until condensed to sauce consistency. Mix in the clams, cover up with lid and go on cooking for 8 to 10 minutes or until the clams fully open their shells. Taste and add some seasoning, if needed. Bring a pan of salted water to a boil. Put in the pasta and put on heat until just al dente, usually

  16. 10 to 11 minutes. Take away and drain the pasta.

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