Tubetti With Clams And Sausage

• 2 Tbsp. olive oil
• 8 oz. ground sausage (hot or sweet Italian)
• 4 cloves garlic, sliced
• 24 fresh clams (manila or cockles)
• 1/2 c. (4 oz.) white wine
• 2 1/2 c. (20 oz.) chicken stock
• 1 1/2 c. (12 oz.) cooked white beans
• 1 tsp. pepper flakes
• 1 c. (8 oz.) cooked tubetti pasta (may substitute other small shapes)
• 1/2 c. (4 oz.) grated Reggiano Parmagiano
• drizzle of extra virgin olive oil, parsley and fresh chopped basil (to finish)

1. Brown the sausage in the olive oil over high heat 1 minute. Add the garlic and the cleaned whole clams and saut for another minute. Deglaze the pan with the white wine and the pepper flakes, then cover the pan for 1 to 2 minutes or until the clams "pop". Remove the cooked clams and transfer to serving dish. Add the chicken stock, the cooked white beans and the cooked tubetti pasta and heat through. Add the Parmesan and finish the base with chopped parsley and chopped basil. Pour mixture over clams and serve with crusty Italian bread.

olive oil, ground sausage, garlic, fresh clams, white wine, chicken, beans, pepper, pasta, drizzle of extra virgin olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22174 (may not work)