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1
In a large skillet, heat 3 tablespoons of the olive oil.
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2
Add the shallots and cook over moderate heat until softened, about 2 minutes.
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3
Add the anchovies, half of the garlic and the crushed red pepper and cook until the anchovies have dissolved, about 1 minute.
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4
Add the broccoli rabe stems, half of the leaves and florets and 1 cup of water and cook over high heat until the stems are crisp-tender, about 3 minutes.
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5
Transfer to a blender and puree until smooth.
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6
Season with salt and black pepper.
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7
Wipe out the skillet.
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8
In a large pot of salted boiling water, cook the pasta until al dente.
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9
Drain the pasta, return it to the pot and stir in 1 tablespoon of the olive oil.
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10
In the large skillet, heat the remaining 2 tablespoons of olive oil.
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11
Add the sausage and cook over moderate heat, breaking up the meat with a spoon, until browned, about 6 minutes.
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12
Add the remaining garlic and cook until fragrant, about 30 seconds.
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13
Add the clams and wine, cover and cook over moderately high heat, shaking the skillet a few times, until the clams start to open, about 10 minutes.
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14
Stir in the remaining broccoli rabe leaves and florets and cook, stirring, until wilted, about 2 minutes.
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15
Discard any clams that do not open.
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16
Transfer the clam and broccoli rabe mixture to the pot with the pasta, add the broccoli rabe puree and toss to combine.
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17
Serve with cheese.
