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Clams with Portuguese sausage

(Jonathan Wiggs/Globe Staff)
July 22, 2009

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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
1. In a large flameproof casserole, heat the oil over medium-high heat. Add the sausage and cook, stirring often, for 5 minutes or until golden.

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