Recipe courtesy of Emeril Lagasse
Total:
27 min
Prep:
12 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons olive oil
  • 1 pound organic pork loin, cut into 1 by 2-inch strips
  • 1 pound andouille sausage, cut into 1/2-inch rounds
  • Salt
  • Freshly ground black pepper
  • 2 dozen littleneck clams
  • 1 cup chopped spring onions
  • 3 cups kale, chiffonade
  • 1/2 pound broccoli rabe, cut into 3-inch pieces
  • 1 pound cooked spaghetti
  • Creole seasoning

Directions

Heat the olive oil in a large saute pan over medium-high heat.Add the pork and brown briefly for about a minute. Add the sausage and cook, stirring, for 3 minutes. Season with salt and pepper. Add the clams, onions, kale and broccoli rabe and saute for 3 minutes. Cover the pan and steam until the clams open, about 5 minutes. Add the pasta and toss to combine. Taste and season with salt and pepper, if necesssary. Pour into a large serving dish and dust with the Creole seasoning, to taste.

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