1. Heat olive oil in large Dutch oven or flameproof casserole over medium heat. Add sausage, mushrooms and onions and cook, stirring frequently and breaking up sausage with a fork until sausage loses pink color, about 10 minutes. 2. Stir in tomatoes. Bring mixture to boil. 3. Reduce heat to low and simmer 5 minutes. Pour in wine and clam juice. Return mixture to boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Add basil and garlic and cook 5 minutes longer. 4. Stock can be prepared ahead to this point. Either refrigerate until ready to use (usually 24 hours) or freeze. 5. Before serving, transfer stock to a pot large enough to accommodate stock and shellfish. Bring to boil over high heat. 6. Reserve half of the parsley for garnish and add remaining parsley to the pot. Add clams. Reduce heat to medium high and simmer until some clams open. Add remaining shellfish and simmer until done (about 5 – 10 minutes) DISCARD ANY CLAMS THAT DO NOT OPEN. 7. Ladle into bowl and sprinkle with reserved parsley. Serve with fresh pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
