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Penne with Sausage and Clam Sauce

Penne with Sausage and Clam Sauce

Seafood spices are all-purpose blends which also enhance meat, as well as seafood and meat combinations: paella and pilaff immediately come to mind. With this recipe, substituting fresh clams for mussels or other seafood is possible. Adjust the cooking time accordingly to avoid overcooking.


  • 3 Tbsp olive oil
  • ½ lb hot Italian Sausage
  • 2 medium onions, sliced
  • 2 garlic cloves, chopped
  • 4 tsp East Coast Seafood blend, ground
  • 1 tsp Mediterranean herbs (or Herbes de Provence)
  • 1 glass white wine
  • 1 ½ cup canned tomatoes
  • 2 lb fresh clams or mussels, washed
  • 1 lb penne
  • 1 cup parsley, chopped
  • 4 oz Kefalotyri or Romano cheese, grated


  1. 1

    Boil a large pot of salt water for the pasta.

  2. 2

    Heat another pot on medium heat. Pour in oil and brown sausages on both sides (5-6 minutes). Add onions, garlic, spices and herbs. Cook 3 to 4 minutes until golden.

  3. 3

    Deglaze with wine, add tomatoes and let simmer for a few more minutes.

  4. 4

    Remove sausages and cut in slices. Return slices to the sauce with clams. Cook 5 to 6 more minutes until clams open (3-4 minutes for mussels).

  5. 5

    Meanwhile, cook pasta.

  6. 6

    Drain the pasta when it is al dente; place on a large platter and pour sauce over pasta. Add chopped parsley. Mix well. Add one-third of the cheese and splash of good quality oil, if desired. Serve with remaining cheese.