A Top Chef's go-to dish

The dish brings to mind his Italian American mother, Maria, who passed away five years ago. 

Kevin Sbraga's Sausage and Clams

Makes 8 to 10 servings

1/4 cup extra virgin olive oil

2 pounds Italian sausage, mild or hot, sliced into coins

8 cloves fresh garlic

1/2 white onion, chopped

2 red chile peppers

4 pounds fresh littleneck clams

1 cup dry white wine, such as pinot grigio

2 cups canned chickpeas

1 bunch fresh dill

1 bunch fresh parsley

Juice of 1 lemon

1. Render the sausage in olive oil until it begins to brown. Remove the sausage and set aside.

2. Then sweat garlic and onions in the same skillet. Add the peppers and sweat briefly.

3. Add clams, then deglaze with white wine. Add the sausage back to the pan as well as the chickpeas. Cook the clams until they just barely open.

4. Finish the dish with fresh dill, parsley, and lemon juice.

Per serving (based on 10): 485 calories, 25 grams protein, 17 grams carbohydrates, 3 grams sugar, 34 grams fat, 92 milligrams cholesterol, 847 milligrams sodium, 3 grams dietary fiber.