Linguine with Clams and Sausage

This easy Linguine with Clams and Sausage comes together in just 30 minutes. Spicy sausage, fresh lime juice, hard cider, and jalapeño give this clam pasta a twist you won't forget.

5 from 2 votes

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Course: Entree

Cuisine: American, Eclectic

Keyword: cooking with cider, linguine and clams, sausage and clams

Prep Time: 15

Cook Time: 15

Total Time: 30

Makes: servings

Author: Sues

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Ingredients

1-2 tablespoon olive oil
¾ lb. ground hot Italian sausage (can use regular Italian if you prefer)
1 lb. dried linguine
1 small yellow onion finely diced
2 cloves garlic minced
1 jalapeño pepper finely diced
2 lbs. littleneck clams or similar, scrubbed
1 cup hard cider (can substitute with a dry white wine)
2 tablespoon freshly squeezed lime juice
1 tablespoon lime zest
1 tablespoon chopped parsley
1 tablespoon unsalted butter

Instructions

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sausage and cook until browned, about 5 minutes. Remove sausage to a plate or bowl and set aside.
In the same skillet you cooked the sausage in (don't wipe it out), add onion, garlic, and jalapeño and cook, stirring, until softened, about 2 minutes. Add more olive oil if necessary.
While sausage and aromatics are cooking bring a large pot of salted water to a boil. Add linguine to pot and cook until just before it reaches al dente (it will cook a bit longer when added to the skillet).
Add clams and hard cider or wine to skillet and bring to a simmer. Add lime juice and zest and cover skillet. Cook, until clams open, about 5 minutes. Be sure to discard any clams that don't open.
Drain pasta and add to skillet, along with butter. Toss with sausage and parsley and season with salt and pepper as desired.

Notes

To store leftovers: place in an airtight container for up to 2 days. If you can, remove the clams from their shells before storing as they'll reheat more evenly that way.
For best results when reheating, I recommend doing it on the stovetop. Warm the pasta in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce back up. You can also reheat in the microwave, but clams may toughen up a bit.

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