Sausage, Clam and Calamari Saute

Name: Sausage, Clam and Calamari Saute
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 to 4 servings
Ingredients: Extra-virgin olive oil, for cooking; 1 cup ground spicy sausage; 1 pound small fresh clams in their shells; 1/4 cup white wine; 1 tablespoon liquid aminos, preferably Bragg; 2 cups favorite jarred tomato sauce; 1 cup fresh calamari, full tentacles and bodies cut into 1/2-inch rings; 1 tablespoon chopped fresh parsley

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 to 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 to 4 servings

Ingredients

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Extra-virgin olive oil, for cooking

1 cup ground spicy sausage

1 pound small fresh clams in their shells

1/4 cup white wine

1 tablespoon liquid aminos, preferably Bragg

2 cups favorite jarred tomato sauce

1 cup fresh calamari, full tentacles and bodies cut into 1/2-inch rings

1 tablespoon chopped fresh parsley

Directions

Heat a large skillet, preferably cast-iron, and coat the bottom with olive oil. Add sausage and cook, breaking up with a wooden spoon, until fully cooked. Add the clams, white wine and aminos and let simmer for a few minutes. Add tomato sauce and cook until clams open, then add the calamari. Cook for another few minutes and finish with parsley.

Cook’s Note

Add cooked spaghetti or add cooked quinoa if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Catelli's, Geyserville, CA

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Sausage, Clam and Calamari Saute

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