|2||tablespoons olive oil|
|1||pound linguica or chourico sausage, cut into 1/4-inch slices|
|3||cloves garlic, finely chopped|
|1||bottle (12 ounces) light ale|
|4||dozen littleneck or other small hard-shell clams|
|1||pound linguine or spaghetti|
|1/4||cup chopped fresh parsley|
2. Stir in the garlic and shallots and cook, stirring, 1 minute more. Add the beer and bring to a boil. Add the clams, cover the pot, and simmer for 6 to 10 minutes or until the clams open. (Discard any that don’t open).
3. Meanwhile, in a large pot of boiling salted water, cook the linguine or spaghetti for 8 minutes or until it is tender but still has some bite. Drain the pasta into a colander and divide it among 6 shallow bowls.
4. Ladle the clams, sausage, and broth over the pasta. Sprinkle with parsley. Adapted from Jamie Bissonnette