Rinse 48 little neck clams in a strainer to remove any sand. Preheat oven to 375 degrees. Heat 2 tbsp olive olive oil in a large pot (5-quart) over med to low heat. Add the 1/4 c. diced onions, cook until translucent, about 5 min. Add 3/4 lb bulk hot Italian sausage and 4 lg cloves garlic minced, 1/4 tsp crushed red pepper flakes, and 1 tsp fennel seed. Cook until sausage is no longer pink, about 2 minutes. Drain oil. Increase heat to med-high. Pour in 1 c. dry white wine and bring to a boil until it has reduced to about 3 tbsp, approx 5 min. Stir in Classico (24 oz) Tomato & Basil sauce and bring to a quick boil. Add the clams, cover, and cook until clam shells open, 8 to 10 min. (Crostini: 1 French baguette, sliced into 1/4 inch rounds. Mix together 2 tbsp olive oil, 2 cloves minced garlic, salt, and cracked pepper. Brush mixture on both sides of the baguette slices. Arrange slices on a baking sheet. Bake until its golden brown, 8 to 10 min.) Ladle the clams and sauce into bowls; top with fresh parsley and shaved parmesan cheese. Serve with the crostini.