Littleneck Clams With Spicy Venison Sausage Pasta


This recipe for little neck clams with spicy venison sausage pasta goes pretty well with both soup and pasta sauces (just not with clams). Try little neck clams with spicy venison sausage pasta recipe and rate the recipe.



2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped green pepper
Mashed red pepper to taste
1 pound highly spiced Venison Sausage, crushed recipe follows
1 tablespoon chopped garlic
1 cup dry white wine
2 tablespoons tomato paste
3 sprigs fresh thyme
2 tablespoons finely chopped fresh oregano leaves
3 cups peeled, seeded and chopped Roma tomatoes
3 cups clam juice
1/2 cup chiffonade fresh basil leaves
3 dozen littleneck clams, scoured
1 pound linguine pasta
Drizzle extra-virgin olive oil


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. Sauté for two minutes. Put in the sausage and cook until brown, fragment pieces with a spoon, for almost 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 10 to 11 minutes. Take away and drain the pasta.

Shift the pasta to a big serving bowl and toss flippantly with olive oil and salt. Put in the tomato sauce, clams and basil and flip to mix well. Pile onto serving plates and sprinkle each plate with olive oil to dress up.

Spicy Venison Sausage:


1 1/2 pounds lamb, elk, or moose meat, in cubes
1 pound pork butt, in cubes
1/2 cup dry white wine
2 tablespoons shredded shallots
3/4 pound pork back fat, in cubes
1 tablespoon shredded garlic
1/4 cup chopped parsley
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh marjoram leaves
1 tablespoon chopped fresh basil leaves
3 1/2 teaspoons kosher salt
1 1/2 teaspoons pounded red pepper
1 teaspoon roughly ground black pepper

Mix all ingredients in a big non reactive pot and toss to mix together. Cover with plastic lid and chill overnight.
Take out marinated meat from the refrigerator and mince through a 1/4-inch plate. Blend briefly but carefully to ensure all ingredients are consistently distributed.
Mixture may be made into patties, burgers, or stuffed into shells as desired.
Yield: about 3 1/2 pounds fresh bulk sausage