Clams And Sausage In Spicy Marinara With Crostini

• 48 littleneck clams, scrubbed and rinsed
• 4 tablespoons olive oil, divided
• 1/4 cup Vidalia onion, diced
• 3/4 pound bulk hot Italian sausage
• 8 large cloves garlic, minced, divided
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1 teaspoon fennel seed
• 1 cup dry white wine
• 1 (24 ounce) jar Classico(R) Tomato and Basil Sauce
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons shaved Parmesan cheese
• Crostini:
• 1 French baguette, sliced into 1/4 inch rounds
• Cracked black pepper
• Coarse sea salt

1. Rinse clams in a strainer to remove any sand.
2. Heat the olive oil in a large pot (5-quart) over medium to low heat. Add the diced onions, stirring often, until the onions are translucent, about 5 minutes.
3. Add the sausage and garlic, red pepper flakes, and fennel. Cook until sausage is no longer pink, about 2 minutes. Drain oil.
4. Increase the heat to medium high. Pour in the wine and bring to a boil until it has reduced to about 3 tablespoons, approximately 5 minutes.
5. Stir in the Classico(R) Tomato & Basil sauce and bring to a quick boil. Add the clams, cover, and cook until clam shells open, 8 to 10 minutes. Check often to avoid overcooking.
6. Preheat oven to 375 degrees F (190 degrees C).
7. Mix together remaining 2 tablespoons olive oil, 2 cloves minced garlic, salt, and cracked pepper. Brush mixture on both sides of the baguette slices. Arrange slices on a baking sheet.
8. Bake until its golden brown, 8 to 10 minutes.
9. Ladle the clams and sauce into bowls; top with fresh parsley and shaved parmesan cheese. Serve with the crostini.

littleneck clams, olive oil, vidalia onion, sausage, garlic, red pepper, fennel seed, white wine, tomato, parsley, parmesan cheese, crostini, rounds, pepper, salt

Taken from www.allrecipes.com/recipe/238621/clams-and-sausage-in-spicy-marinara-with-crostini/ (may not work)