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Clams, Shrimp, and Sausage over Pasta

Perfect for cool Fall evenings, this delicious medley combines three tasty seafood staples. Adapted from a recipe by Chef Robert Kinneen of Anchorage, Alaska.
Yield: Serves 3-4
Total Time: 1 hr
Prep: 30 min
Cook: 30 min
Additional:
Ingredients
1 pound Italian or Chorizo salmon sausage, cut into large dice (can substitute Italian poultry sausage)
2 pounds raw pasta, cooked just short of "al dente"
1/4 teaspoon red pepper flakes or organic cayenne
4 teaspoons garlic slivers or organic garlic granules
8 ounces white wine
1 pint vegetable broth
1 ounce butter
1/2 bunch Italian parsley, chopped fine
Sea salt and organic black pepper to taste
Preparation
1.  Cook sausage in a large sauté pan over medium heat. When browned, add garlic and red pepper flakes, stir, wait 30 seconds.
2.  Add shrimp, clams, and wine. Simmer until liquid is reduced by half; add broth and heat until the shrimp are warmed through.
3.  Add butter, parsley, sea salt and pepper to taste. Adjust seasonings as needed.
4.  Add the reserved pasta to the saute pan and mix. Increase heat and simmer until heated through and serve warm.
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