Community Recipe
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Sausage and Clams with Chickpeas Menu

* Heat a large skillet over medium heat. Coat pan with cooking spray. Add 1 cup (4 ounces) angel hair pasta broken into 1-inch pieces to pan; cook 3 minutes or until pasta begins to brown, stirring frequently. Stir in 1/2 cup chopped onion and 1 minced garlic clove; cook 2 minutes, stirring occasionally. Add 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon salt, and 1 (14-ounce) can fat-free, less-sodium chicken broth; cover, reduce heat, and simmer 5 minutes. Uncover and cook 10 minutes or until noodles are tender.

Sausage and Clams with Chickpeas

This recipe features the Portuguese-inspired combination of sausage, kale, and clams. Use sweet turkey Italian sausage if you prefer less spice.

Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Ingredients

Cooking spray
12 ounces hot turkey Italian sausage
1/2 cup chopped onion
3 garlic cloves, chopped
2 tablespoons Madeira wine or dry sherry

8 cups chopped kale (about 10 ounces)
1/8 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
16 littleneck clams
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Reduce heat to medium. Stir in chopped onion and garlic; cook 1 minute, stirring occasionally. Add Madeira; cook 1 minute or until liquid evaporates. Add kale, salt, and chicken broth; cover, reduce heat, and simmer 15 minutes. Stir in clams and chickpeas; cook, covered, 10 minutes or until shells open. Discard any unopened shells.

Cooking Light OCTOBER 2008

Fideos*

Reduced-fat pound cake

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Sausage and Clams with Chickpeas Menu