Ingredients
1/2
lb bulk hot Italian sausage
3
medium onions, chopped (1 1/2 cups)
2
medium carrots, chopped (1 cup)
3
cloves garlic, finely chopped
1
can (28 oz) crushed tomatoes, undrained
2
cans (14.5 oz each) diced tomatoes with roasted garlic, undrained
1/2
cup dry red wine or clam juice
1 1/2
teaspoons ground cumin
1
teaspoon dried rosemary leaves, crumbled
1/2
cup small pimiento-stuffed olives, coarsely chopped
24
littleneck clams (about 2 lb), scrubbed*
12
oz uncooked linguine
Grated Romano or Parmesan cheese, if desired
Preparation
In 4-quart Dutch oven, cook sausage, onions, carrots and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
Stir in remaining ingredients except clams, linguine and cheese. Heat to boiling; reduce heat to medium-low. Partially cover and simmer 10 minutes. Meanwhile, cook and drain linguine as directed on package; keep warm.
Add clams to sausage mixture. Cover and cook over medium-high heat 5 to 7 minutes or until clams open. Discard any unopened clams. Serve clam sauce over linguine. Serve with cheese.
