Pasta With Spicy Sausage and Clam Sauce: Spilled Milk #116

Something simple. Something summery. Something perfect.

OK, we grilled, we celebrated, and now we need to keep cooking. Something simple. Something summery. Something perfect. And it should check all those boxes.

Pasta with clams is a once-a-weeker in my home, and whether I put it over linguine or any other shape pasta, it doesn’t matter: the sauce and the noodles are harmonious regardless of what shape you use (though I do like macaroni and orecchiette because they hold the sauce). And I can eat it with a spoon. If I serve it with thin spaghetti, I need more grilled or toasted bread to sop up the broth.

A word about the sausage. I started this up after discovering some amazing raw spicy pork sausages at local butcher shops. I used them on the grill but always wound up with one or two four-once sausages left over. So, slit the skins, crumble the pork and off you go. Pork and seafood of any kind have an affinity for one another that is a glory to behold. But if you want to skip the sausage, go right ahead.

This recipe serves two to three persons well.