Ingredients
- 1 lb ditalini pasta
- 1 jar Bona Furtuna Red Pepper Pesto
- 2 lbs fresh clams littleneck, scrubbed
- 12 oz Italian sausage mild or spicy, casings removed
- 4 cloves garlic thinly sliced
- 1 shallot thinly sliced
- 1 cup dry white wine
- 1 cup water
- 1 tablespoon butter
- 3 tablespoon olive oil
- ¼ cup flat-leaf parsley chopped
- 1 lemon zest and juice
- salt to taste
- black pepper to taste
- red pepper flakes optional pinch
Method
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook Bona Furtuna Ditallini until just shy of al dente. Reserve 1 cup of pasta water, then drain and add to a bowl and stir in a touch of Bona Furtuna Everyday Olive Oil. Set aside.
Cook the Sausage & Build the Base
- In a large sauté pan, heat 2 tablespoon olive oil over medium heat.
- Break sausage into small pieces then add to the pan. Cook until browned, 6–8 minutes.
- Stir in garlic and shallot, cooking until fragrant and translucent, 2–3 minutes.
- Deglaze with white wine and add 1 cup water, 1 tablespoon Bona Furtuna Red Pepper Pesto, and butter.
Steam the Clams
- Add clams to the pan, cover, and cook until they open, 5–7 minutes. Remove them as they open up and discard any that don’t open. Reduce the sauce until reaching your desired consistency.
Finish the Sauce
- Stir in remaining 1 tablespoon Bona Furtuna Red Pepper Pesto and reserved pasta water, simmering until saucy.
- Toss in ditallini, lemon juice, and zest. Adjust seasoning with salt, black pepper, and optional red pepper flakes.
To Plate
- Spoon pasta into shallow bowls, making sure each serving has clams and sausage. Scatter with parsley. Serve with lemon wedges and crusty bread for mopping up sauce.