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1
Heat the oil in a large saucepan.
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2
Add the onion, celery and half of the garlic and cook over moderate heat, stirring, until tender, 8 to 10 minutes.
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3
Add the tomato paste and cook, stirring, for 3 minutes.
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4
Stir in the tomatoes, thyme, marjoram and bay leaf, cover partially and simmer over low heat for 1 hour.
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5
Heat a large skillet.
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6
Add the sausages and cook over moderate heat, stirring, until browned and cooked through, 8 to 10 minutes.
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7
Transfer the sausages to a dish.
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8
In a large saucepan of boiling salted water, cook the pasta until al dente.
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9
Drain, rinse under cold running water and drain again.
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10
In a large saucepan, heat the wine with the remaining garlic.
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11
Add the clams, cover and cook over moderately high heat until they open, 4 to 5 minutes.
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12
Using a slotted spoon, transfer the clams to a bowl and let cool, then remove the clams from their shells.
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13
Strain the cooking liquid, leaving behind any grit.
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14
Reheat the tomato sauce in a large saucepan.
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15
Add the sausages and cook over moderate heat until warmed through, about 5 minutes.
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16
Stir in the pasta, clam liquid and crushed red pepper and reheat thoroughly, about 8 minutes.
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17
Add the clams and season with salt and black pepper.
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18
Sprinkle with the parsley and serve.
