4 people
DINNER
Ina Garten Go-To Dinners (p. 145)
Italian sausage - 3⁄4 lb
Littleneck clams - 32
Yellow onions - 1
Tomatoes - 1 lb
Basil - 5 leaves
Red pepper flakes - 1⁄2 tsp
Frozen corn - 4 cups
Pinot grigio - 1⁄2 cup
Unsalted butter - 1⁄4 stick
French bread - 1 loaf
Onion - dice
Corn - thawed or cooked and cut off the cob
Tomatoes - dice
Butter - dice
Clams - soak in a bowl of cool water for 15 minutes
Basil - julienne
French bread - slice for serving
In a large cast iron skillet, heat 2 tbl of olive oil over medium heat. Add the onion and saute over medium-low for 4 to 5 minutes, stirring occasionally, until tender. Add the sausage, breaking it into bite-size pieces, and cook for 6 to 8 minutes, stirring occasionally, until the sausage is no longer pink.
Add the corn, tomatoes, red pepper flakes, 2 tsp salt, and 1 tsp pepper to the skillet and saute for 3 minutes. Pour in the wine and scatter the butter on the top. Nestle the clams into the vegetable-and-sausage mixture, hinged sides down, in tight concentric circles. Bring to a boil, cover the skillet, lower the heat, and simmer for 8 to 12 minutes, just until the clams open.
Ladle into shallow bowls, sprinkle with the basil and serve hot with the French bread.