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. If the sauce looks tight or greasy, add pasta water a tablespoon at a time, tossing between additions, until it looks silky.

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. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell fruit and shallot instead.

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.

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.

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.