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Clams, Shrimp, and Sausage over Pasta
Adapted from a recipe by Chef Robert Kinneen of Anchorage, Alaska.
2 lbs raw pasta, cooked just short of "al dente"
2 lbs cleaned clams chopped coarsely; reserve any juice
1 lb spot prawns (approximately 24)
1 pound Italian or Chorizo salmon sausage, cut into large dice (or Italian poultry sausage)
1/4 oz red pepper flake or organic cayenne
4 oz garlic slivers or organic garlic granules
8 oz white wine
1 pint vegetable broth
1 oz butter
1/2 bunch Italian parsley, chopped fine
Sea salt and organic black pepper to taste
2 lbs raw pasta, cooked just short of "al dente"
2 lbs cleaned clams chopped coarsely; reserve any juice
1 lb spot prawns (approximately 24)
1 pound Italian or Chorizo salmon sausage, cut into large dice (or Italian poultry sausage)
1/4 oz red pepper flake or organic cayenne
4 oz garlic slivers or organic garlic granules
8 oz white wine
1 pint vegetable broth
1 oz butter
1/2 bunch Italian parsley, chopped fine
Sea salt and organic black pepper to taste
- In a large sauté pan, over medium heat add the sausage. When browned, add garlic and red pepper flake, stir, wait 30 seconds.
- Add shrimp, clams, and wine. simmer until reduced by half; add broth, warm the shrimp, and broth through.
- Add butter, parsley, sea salt, and pepper to taste.
- Add the reserved pasta and mix. Bring up to heat and serve.
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