Pasta Paella with Clams and Spicy Sausage

• 1 medium zucchini
• 4 plum tomatoes
• 1 medium onion
• 2 garlic cloves
• 2 tablespoons olive oil
• 6 ounces fideos (Spanish dried coiled vermicelli noodles), or 6 ounces thin spaghetti broken into 2-inch pieces
• 1/4 pound hot Italian sausage links
• 1 1/4 cups water
• 3/4 cup dry white wine
• 12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter)
• 1 tablespoon chopped fresh parsley leaves

1. Cut zucchini and tomatoes into 1/2-inch pieces and keep vegetables separate.
2. Chop onion and mince garlic.
3. In a heavy kettle heat oil over moderately high heat until hot but not smoking and saute uncooked pasta, turning occasionally, until golden, about 2 minutes.
4. With a slotted spoon transfer pasta to a bowl.
5. In oil remaining in kettle saute zucchini with salt to taste, stirring occasionally, until browned, about 3 minutes, and transfer to another bowl.
6. Squeeze sausage from casings into kettle and add onion and garlic.
7. Saute mixture, stirring and breaking up sausage, until browned, about 5 minutes.
8. Add tomatoes, water, and wine and bring to a boil.
9. Add pasta and clams and boil, uncovered, stirring occasionally, 8 minutes, or until clams are opened and pasta is al dente.
10. (Discard any unopened clams.)
11. Stir in zucchini and parsley and cook until heated through.

zucchini, tomatoes, onion, garlic, olive oil, fideos, water, white wine, littlenecks, parsley

Taken from www.epicurious.com/recipes/food/views/pasta-paella-with-clams-and-spicy-sausage-100751 (may not work)