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1
In a large saucepan, heat the oil over medium heat.
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2
Add the onions and green pepper.
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3
Season lightly with salt and crushed red pepper.
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4
Saute for 2 minutes.
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5
Add the sausage and cook until browned, breaking up pieces with a spoon, about 3 minutes.
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6
Stir in the garlic, tomato paste and continue to cook for 1 minute.
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7
Deglaze the pan with the wine and bring to a simmer.
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8
Cook for 1 minute.
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9
Add the tomatoes and herbs.
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10
Season with salt and crushed red pepper.
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11
Continue to cook for 3 to 4 minutes.
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12
Stir in the clam juice and bring to a boil.
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13
Reduce the heat to medium-low and simmer for 30 minutes, or until reduced to sauce consistency.
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14
Stir in the clams, cover and continue to cook for 8 to 10 minutes or until the clams completely open their shells.
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15
Taste and adjust seasoning, if necessary.
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16
Bring a pot of salted water to a boil.
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17
Add the pasta and cook until just al dente, usually 10 to 11 minutes.
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18
Remove and drain the pasta.
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19
Transfer the pasta to a large serving bowl and toss lightly with olive oil and salt.
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20
Add the tomato sauce, clams and basil and toss to combine.
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21
Mound onto serving plates and drizzle each plate with olive oil to garnish.
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22
Combine all ingredients in a large nonreactive bowl and toss to blend.
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23
Cover with plastic wrap and refrigerate overnight.
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24
Remove marinated meat from the refrigerator and grind through a 1/4-inch plate.
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25
Mix briefly but thoroughly to make sure that all ingredients are evenly distributed.
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26
Mixture may be formed into patties, burgers, or stuffed into casings, as desired.
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27
Yield: about 3 1/2 pounds fresh bulk sausage
