Preparation:
Heat the olive oil in a large saute pan, over a medium flame add the sausage and onions, heat until sausage is lightly browned and onions have softened, shaking pan often (try not to break-up sausage) add tomato sauce, garlic, tomatoes, rosemary, oregano, and parsley combine wine and clams in another saute pan, over a medium flame bring to a boil, reduce heat, and simmer until clams pop open remove clams with a slotted spoon, discarding any that do not open reduce liquid by half and add to the tomato mixture season to taste with salt and pepper cook the pasta in boiling-salted water until al dente drain well and toss with a small amount of olive oil arrange a bed of pasta onto a serving platter top with the sauce mixture arrange clams around the edge of the platter garnish with minced parsely serve hot |
