Clams and Sausage in Spicy Marinara with Crostini Recipe

Rinse clams in a strainer to remove any sand.

Heat the olive oil in a large pot (5-quart) over medium to low heat. Add the diced onions stirring often until the onions are translucent about 5 minutes.

Add the sausage and garlic red pepper flakes and fennel. Cook until sausage is no longer pink about 2 minutes. Drain oil.

Increase the heat to medium high. Pour in the wine and bring to a boil until it has reduced to about 3 tablespoons approximately 5 minutes.

Stir in the Classico® Tomato & Basil sauce and bring to a quick boil. Add the clams cover and cook until clam shells open 8 to 10 minutes. Check often to avoid overcooking.

Preheat oven to 375 degrees F (190 degrees C).

Mix together remaining 2 tablespoons olive oil 2 cloves minced garlic salt and cracked pepper. Brush mixture on both sides of the baguette slices. Arrange slices on a baking sheet.

Bake until its golden brown 8 to 10 minutes.

Ladle the clams and sauce into bowls; top with fresh parsley and shaved parmesan cheese. Serve with the crostini.