Reginette with Clams & Spicy Italian Sausage

Place the clams in a large bowl, cover completely with cold water, set aside.
Bring a large pot of salted water to a boil.
Meanwhile, heat a large Dutch oven over medium-high heat and coat the bottom with olive oil. Add the shallot and garlic and cook until softened and fragrant, about 3-5 minutes. Add the sausage, breaking it up with a wooden spoon, and cook until browned.
Deglaze the pot with the beer and simmer for 2–3 minutes. Stir in the green peppercorns and half of the parsley and basil. Season lightly with salt and black pepper.
Drain the clams and scrub each one thoroughly. Discard any cracked clams or any that remain open when tapped. Rinse the clams, then add them to the Dutch oven, cover, and steam until they open, about 5–8 minutes.
While the clams cook, add the reginette to the boiling water and cook until just under al dente. Reserve 1 cup of pasta water.
Using tongs, transfer the pasta directly to the Dutch oven. Add ½ to 1 cup of the reserved pasta water and toss vigorously until the broth emulsifies into a glossy sauce.
Stir in the butter, lemon juice, remaining parsley, and basil. Allow to cook until all clams have opened. Discard any that have not opened. Taste and adjust seasoning as needed. Finish with Aleppo pepper and serve immediately.

Pick up fresh clams from the Adams Seafood Department and spicy Italian sausage from the Adams Meat Department for this pasta recipe.

Recipe courtesy of Lee Kalkapis