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Spaghettis with Merguez Sausage, Clam, and Boursin

Spaghettis with Merguez Sausage, Clam, and Boursin Spaghettis with Merguez Sausage, Clam, and Boursin

Spaghettis with Merguez Sausage, Clam, and Boursin

Filed under: Brunch, Comfort food, Dinner



preparation time

00:10 10min

00:15 15min

00:15 15min

00:20 20min


Cooking time

00:20 20min

00:20 20min

00:20 20min

00:20 20min



When surf meets turf, dinner is just amazing! Try serving up this spaghetti with merguez sausage, clams and Boursin cheese and make someone happy!

ingredients

  • 1/2 pack (122 g) Boursin Cuisine Garlic & Fine Herbs
  • 1 shallot, finely chopped
  • 1/2 box baby clam, drained (set juice aside to replace wine, if desired)
  • 1/2 pack (188 g) Olymel Merguez sausage
  • 150 g spaghettis, cooked and drained
  • 2 tomatoes, peeled, seeded and diced (or canned, drained)
  • 40 ml white wine
  • 1 pack (245 g) Boursin Cuisine Garlic & Fine Herbs
  • 2 shallots, finely chopped
  • 1 box baby clam, drained (set juice aside to replace wine, if desired)
  • 1 pack (375 g) Olymel Merguez sausage
  • 300 g spaghettis, cooked and drained
  • 3 tomatoes, peeled, seeded and diced (or canned, drained)
  • 75 ml white wine
  • 1 1/2 packs (366 g) Boursin Cuisine Garlic & Fine Herbs
  • 3 shallots, finely chopped
  • 1 1/2 box baby clams, drained (set juice aside to replace wine, if desired)
  • 1 1/2 packs (564 g) Olymel Merguez sausages
  • 450 g spaghettis, cooked and drained
  • 5 tomatoes, peeled, seeded and diced (or canned, drained)
  • 125 ml white wine
  • 2 packs (490 g) Boursin Cuisine Garlic & Fine Herbs
  • 4 shallots, finely chopped
  • 2 box baby clams, drained (set juice aside to replace wine, if desired)
  • 2 packs (750 g) Olymel Merguez sausages
  • 600 g spaghettis, cooked and drained
  • 8 tomatoes, peeled, seeded and diced (or canned, drained)
  • 150 ml white wine
  • 1 package (375 g) Olymel Merguez European Sausages
  • 1 container (245 g) Boursin Cuisine Garlic & Fine Herbs
  • 300 g spaghetti, cooked and drained
  • 2 French shallots, minced
  • 3 fresh tomatoes, peeled, seeded and diced (or canned, drained)
  • 1 small can baby clams, drained (set juice aside to replace wine, if desired)
  • 75 ml white wine
  • 30 ml (2 tbsp.) olive oil
  • Freshly ground salt and pepper, to taste

instructions

  1. Blanch merguez sausages in boiling water for three minutes. Remove from water and set aside to cool. Cut slantwise and grill in hot saucepan with 15 ml olive oil for three minutes. Remove from saucepan and pat dry to remove oil.
  2. In the same saucepan, combine shallots and remaining olive oil and cook until shallots and translucid. Add white wine (or juice from canned clams) and clams and cook for three minutes.
  3. Add tomatoes, grilled merguez sausages and Boursin Cuisine. Mix thoroughly, season and keep warm. When ready to serve, mix sauce with spaghetti. Dress on pasta dish and serve.