Shrimp And Spinach Linguine

• 1 lb. spinach linguine
• 24 cleaned and deveined shrimp
• 1 Tbsp. olive oil
• 3 cloves garlic, chopped
• 2/3 c. sun-dried tomatoes (packed in oil), chopped
• 1 c. Feta cheese, crumbled
• grated Romano cheese
• 2 Tbsp. chopped parsley
• 1 lb. Italian sweet sausage, cut into 1-inch pieces
• 2 c. water
• 2 Tbsp. olive oil
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 (14 1/2 oz.) can peeled tomatoes, chopped
• 1 (8 oz.) can tomato sauce
• 2 oz. chopped ham
• 1/2 c. dry white wine
• 1/2 tsp. sweet paprika
• 1 tsp. crushed red pepper
• 1 bay leaf
• 1/2 tsp. salt
• 4 doz. small clams, chopped
• 1/4 c. chopped parsley
• 2 large cloves garlic, chopped

1. Place sausage in medium skillet; add water, cover and simmer until water has evaporated.
2. Remove cover and brown sausage on all sides.

spinach linguine, shrimp, olive oil, garlic, tomatoes, feta cheese, romano cheese, parsley, italian sweet sausage, water, olive oil, onion, green pepper, tomatoes, tomato sauce, ham, white wine, sweet paprika, red pepper, bay leaf, salt, clams, parsley, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802451 (may not work)