Winner, winner, pasta dinner.

Brent and I were in disagreement the other night over what we should have for dinner. I wanted clams. He wanted sausage. Then I remembered this delicious pasta my mom had recently made that had both. I love it when everyone wins.

• Ingredients

• 
  

• 2 tablespoons (1/4 stick) butter

• 1 cup chopped onion

• 2 cups chopped fennel

• 1 teaspoon fennel seeds, crushed

• 1/2 pound spicy Italian sausages, casings removed

• 1 tablespoon chopped fresh oregano

• 1 14.5-ounce can diced tomatoes in juice

• 1/2 cup dry white wine

• 2 pounds Manila clams or littleneck clams, scrubbed

• 2 tablespoons chopped fresh parsley
• Pasta noodles of your choosing

Preparation

Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any clams that do not open), about 5 minutes. At the same time, cook pasta. Divide among bowls; sprinkle parsley over and serve over cooked pasta.