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1.
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Set a large pot of salted water over high heat and bring to a boil.
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2.
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Take another large saucepan (big enough to hold clams) and set over medium heat.
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Add a 2-count of olive oil and loose pork sausage.
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Cook over medium heat to render fat and get color on the sausage.
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Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate.
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To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute.
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Turn up the heat, dump in the cleaned and scrubbed clams and white wine.
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Cover with a lid and steam for about 10 minutes until the clams open.
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3.
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While clams are steaming, cook the pasta.
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Add orecchiette to boiling water and cook.
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With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender.
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Drain pasta and broccoli and place into the saucepan with the browned sausage.
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Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine.
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Place into a large serving bowl.
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4.
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Now return to the clams.
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Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir.
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Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe.
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Shower with fresh Parmesan and parsley.
