Recipe courtesy of Catelli's

Sausage, Clam and Calamari Saute

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 to 4 servings
Share This Recipe


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 


  1. 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.