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2 tbsp. salad oil
1/3 pound linguisa sausage, sliced 1/4 inch thick
1 med. sized onion, chopped
1 large red bell pepper, seeded and diced
3 cups water
1 1/2 cups regular-strength chicken broth
3/4 cup dry white wine
1/4 cup rice-shaped or other tiny pasta
1/2 tsp. dry basil leaves
32 to 36 small hard-shell clams in shell, suitable for steaming, scrubbed
minced parsley
In a 5 to 6 quart pan, combine oil and sausage; cook over medium-high heat, stirring, until sausage is lightly browned. Add onion and bell pepper; cook, stirring, until onion is limp (2 to 3 minutes). Add water, broth, wine, pasta, and basil. Cover and boil gently until pasta is just tender to bite (8 to 10 minutes). Skim off and discard fat. Add clams. Cover and bring to a boil; reduce heat and simmer until clams pop open (about 5 minutes). Lift out clams and distribute equally in 4 wide soup bowls. Ladle broth over clams. Lightly sprinkle with parsley.
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