Fresh Pasta with Clams and Hot Italian Sausage

By kathryns

Make the dough a day ahead, wrap in plastic, and keep chilled.

Ingredients

• 1/2-cup plus 1 TB AP flour plus more
• 1/4-c semolina flour, plus more
• 1/4-tsp olive oil
• 2 TB olive oil
• 4 oz hot Italian sausage, casing removed
• 2 garlic cloves, thinly sliced
• 1 pound Manila or littleneck clams, scrubbed
• 1/4 -ccup dry white wine
• Kosher salt
• 1 tablespoon unsalted butter
• 1 tablespoon finely chopped parsley

Preparation

Step 1

Combine 1/2-c plus 1 Tbsp. all-purpose flour and 1/4-c semolina flour in a large bowl. Add oil and 1/4 c warm water and mix with a fork until a stiff dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes. Wrap tightly in plastic; let sit at room temperature 1 hour.

Cut dough in half. Working with a piece at a time and keeping remaining dough wrapped in plastic, roll dough into a 9 x 3/4" log. Cut on a diagonal into 1/2" pieces; dust with all-purpose flour.

Working with 1 piece of dough at a time, roll out between your palms to make about 3" strands that taper at the ends. Dust pasta with semolina flour and place on a parchment-lined baking sheet. Cover with a kitchen towel until ready to use.

Heat oil in large skillet over medium-high. Add sausage and cook, breaking into small pieces with a wooden spoon, until browned, about 5 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add clams and wine; cover. Cook, shaking skillet occasionally, until clams open, about 5 minutes; discard any that do not open.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1 cup pasta cooking liquid.

Add butter, parsley, pasta, and ½ cup pasta cooking liquid to clams. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Taste and season with salt.