(Jonathan Wiggs/Globe Staff)
Serves 6
| 2 | tablespoons olive oil |
| 1 | pound linguica or chourico sausage, cut into 1/4-inch slices |
| 3 | cloves garlic, finely chopped |
| 2 | shallots, chopped |
| 1 | bottle (12 ounces) light ale |
| 4 | dozen littleneck or other small hard-shell clams |
| 1 | pound linguine or spaghetti |
| 1/4 | cup chopped fresh parsley |
2. Stir in the garlic and shallots and cook, stirring, 1 minute more. Add the beer and bring to a boil. Add the clams, cover the pot, and simmer for 6 to 10 minutes or until the clams open. (Discard any that don’t open).
3. Meanwhile, in a large pot of boiling salted water, cook the linguine or spaghetti for 8 minutes or until it is tender but still has some bite. Drain the pasta into a colander and divide it among 6 shallow bowls.
4. Ladle the clams, sausage, and broth over the pasta. Sprinkle with parsley. Adapted from Jamie Bissonnette
© Copyright 2010 Globe Newspaper Company.
