Orecchiette with Broccoli Rabe, Clams & Sausage

serves 4
1 lb sweet Italian sausage, removed from casings
4 garlic cloves. sliced thin
Red chili flakes  to taste

20 littleneck clams, cleaned and scrubbed

2 cups dry white wine

1 lb orecchiette

Kosher salt

2 small bunches broccoli rabe, stems removed

Freshly ground black pepper

1/2 cup grated Pecorino cheese
1/4 cup chopped fresh flat-leaf parsley, for garnish

Bring a large pot of salted water to a boil.

Take a large saucepan (big enough to hold clams) and set over medium heat. Add some olive oil and the sausage. Cook over medium heat until the sausage is browned, remove and place onto a paper towel-lined plate. To the same pan, add the sliced garlic, red chili flakes and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, add the clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.

While clams are steaming, cook the pasta. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan along with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.

Remove the lid on the clams and a drizzle with extra-virgin olive oil as you stir. Season with salt and pepper, then take the whole pan and pour on top of the orecchiette and broccoli rabe.

Top with fresh Pecorino, parsley and more olive oil. Serve with extra Pecorino.
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