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Ingredients

48 medium (blank)s littleneck clams, scrubbed and rinsed 4 tablespoons olive oil, divided ¼ cup Vidalia onion, diced ¾ pound bulk hot Italian sausage 8 large cloves garlic, minced, divided ¼ teaspoon crushed red pepper flakes, or to taste 1 teaspoon fennel seed 1 cup dry white wine 1 (24 ounce) jar Classico® Tomato and Basil Sauce 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons shaved Parmesan cheese 1 French baguette, sliced into 1/4 inch rounds 1 pinch Cracked black pepper 1 pinch Coarse sea salt

Nutrition Info

1026.6 calories carbohydrate: 77.1 g cholesterol: 157.8 mg fat: 46.6 g fiber: 5.5 g protein: 61.5 g saturatedFat: 12.6 g servingSize: - sodium: 1873.8 mg sugar: 11.5 g transFat: : - unsaturatedFat: : -

Rinse clams in a strainer to remove any sand.
Heat the olive oil in a large pot (5-quart) over medium to low heat. Add the diced onions, stirring often, until the onions are translucent, about 5 minutes.
Add the sausage and garlic, red pepper flakes, and fennel. Cook until sausage is no longer pink, about 2 minutes. Drain oil.
Increase the heat to medium high. Pour in the wine and bring to a boil until it has reduced to about 3 tablespoons, approximately 5 minutes.
Stir in the Classico® Tomato & Basil sauce and bring to a quick boil. Add the clams, cover, and cook until clam shells open, 8 to 10 minutes. Check often to avoid overcooking.
Preheat oven to 375 degrees F (190 degrees C).
Mix together remaining 2 tablespoons olive oil, 2 cloves minced garlic, salt, and cracked pepper. Brush mixture on both sides of the baguette slices. Arrange slices on a baking sheet.
Bake until its golden brown, 8 to 10 minutes.
Ladle the clams and sauce into bowls, top with fresh parsley and shaved parmesan cheese. Serve with the crostini.

4 servings

Classico® Tomato & Basil sauce and hot Italian sausage paired with succulent little neck clams in this spicy sauce served with garlic crostini!