Ingredients
- Extra-virgin olive oil
- 680g loose sweet Italian sausage, shaped into mini-meatballs
- 4 to 5 cloves garlic, finely chopped
- 1 tsp dried red chilli flakes, or to taste
- Leaves from 4 sprigs fresh thyme
- 30 littleneck clams, cleaned and scrubbed
- 475ml dry white wine
- 450g orecchiette
- Salt
- 2 small bunches broccoli rabe, stems removed (also known as rapini)
- Freshly ground black pepper
- 45g unsalted butter, cold and cut into cubes
- 50g grated Parmigiano Reggiano
- 10g chopped fresh flat-leaf parsley, for garnish
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