Serves 4

300g spicy thin pork sausages

3 tablespoons olive oil

1 onion, finely sliced

6 cloves garlic, peeled and left whole

1 cup white wine

1/2 cup chicken stock

400g can chopped tomatoes in juice

1kg clams, well scrubbed and purged of any sand and grit

sea salt and pepper

2 tablespoons chopped flat leaf parsley

Poach the sausages in water in a frying pan for 5 minutes or until they are just cooked through. Remove and slice sausages into 1cm thick slices. Set aside.

Wipe out the frying pan and place over a very low heat. Add the olive oil and when hot add the onion and garlic. Cook onions until they are very soft, about 10 minutes. Add the wine, increase the heat and allow wine to bubble up then add the chicken stock and tomatoes. Cook until the sauce has reduced a little.

Add the clams, cover and cook until the clams open, about 3 minutes. Add the sausage slices and season with salt and freshly ground pepper. Stir through the parsley.

Serve hot with crusty bread.