Step 1

Heat the olive oil add andouille sausage in a saute pan until slightly crispy, then add the garlic and cook until golden brown. Add the clams, tomatoes, scallion, basil and butter. Sauté for approximately 2 minutes. Add the wine and let simmer for 3 minutes. Add the cannellini beans and mix throughout. Season with salt and pepper.

Step 2

Add the clam stock and cover. Let simmer until the clams have opened, about 5 minutes.

Step 3

Plate and garnish with the seasoned breadcrumbs.