Pork & Clam Cataplana

Prep time : .... 20 minutes .... Cooking time : .... 25 minutes ...Makes 4 serving

2 ..................... tablespoons olive oil

1 ...................... large yellow onion , finely chopped

4 ...................... cloves garlic , minced

2 ...................... large sweet green peppers , cored , seeded , and diced

4 ...................... ounces linguica or chorixo sausage , halved lenthwise and thinly sliced

3 ......................ounces proscutto, chopped

1 ...................... can (28 ounces) drained and chopped

1 ...................... cup Fish Broth or 1/2 cup each bottled clam juice and water

1 ...................... cup minced parsley (preferably Italian flat leaf)

1/2 ................... teaspoon hot red pepper sauce

2 dozen littleneck clams in shell , well scrubbed

1) In a 5-quart Dutch oven with a tight-fitting lid , over moderate heat , heat oil 1 minute . Add onion and garlic and cook , stirring frequently , until softened - about 6 minutes .

2) Add peppers and cook , stirring frequently , until softened - about 5 minutes . Add linguica and proscutto and cook , stirring often , until some of the fat cooks out - about 4 minutes

3) Stir in tomatoes , broth , parsley and red pepper sauce and bring to a boil over high heat . Add clams , reduce the heat to moderate , cover and cook until clams open - about 10 minutes ........discard any clams that do not open .

Heart healthy