Orecchiette with Broccoli Rabe, Clams & Sausage

Ingredients  -  serves 6
1 lb sweet Italian sausage, removed from casings and crumbled
4 garlic cloves. sliced thin
Crushed red pepper 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. Stir the pasta into the water. Cover the pot and return to boiling, stirring occasionally until pasta is tender but firm...al dente.

Take a large pan (big enough to hold the 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 on 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 one minute. Turn up the heat, add the clams and white wine. Cover with a lid and steam for about ten
minutes until the clams open.

When the pasta has about three minutes left, add the broccoli rabe to the pot and cook until tender. Drain the pasta and broccoli rabe and place it into a serving bowl: add the browned sausage and drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine.

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

Top with fresh Pecorino cheese, parsley and more olive oil.

Serve with extra Pecorino.