Food tastes better when it tells a story—and this one begins by the sea. Inspired by southern Italy’s love of humble seafood and bold flavor This Guy Cooks brings together sweet sausage, fresh clams, and Bona Furtuna Red Pepper Pesto in a silky sauce that clings to every curve of Bona Furtuna Ditalini. It’s rustic home cooking at its best made to be shared, savored, and passed around the table.

THIS GUY COOKS' DITALINI WITH RED PEPPER PESTO, CLAMS & SAUSAGE

Serves 4-6

INGREDIENTS

▢ 1 lb Bona Furtuna Ditalini
▢ 4 tbsp Bona Furtuna Sweet Pepper Pesto
▢ 3 tbsp Bona Furtuna Olive Oil
▢ 4 cloves garlic, thinly sliced
▢ 1 shallot, thinly sliced
▢ 1 cup dry white wine
▢ 1 cup water
▢ 1 tbsp butter
▢ 1 lemon, zest and juice
▢ 2 lbs fresh clams (littleneck), scrubbed
▢ 12 oz Italian sausage (mild or spicy), casings removed
▢ 1/4 cup flat-leaf parsley, chopped
▢ Salt and black pepper to taste
▢ 1 pinch red pepper flakes, optional

DIRECTIONS

1. Bring a large pot of generously salted water to a boil. Cook the Ditalini until just shy of al dente. Reserve 1 cup of pasta water, drain, and toss with a drizzle of olive oil to prevent sticking. Set aside.
2. In a wide sauté pan, warm 2 tbsp olive oil over medium heat. Add the sausage, breaking it into small pieces as it cooks. Sear until browned, 6–8 minutes. Add sliced garlic and shallot, stirring until fragrant and translucent, 2–3 minutes. Deglaze with white wine, scraping up any caramelized bits. Add 1 cup water, 1 tbsp Red Pepper Pesto, and butter. Stir to emulsify.
3. Add clams to the pan, cover, and let them steam until they open, 5–7 minutes. Remove clams as they open to prevent overcooking; discard any that do not open. Reduce the sauce slightly for a silky consistency.
4. Stir in 1 tbsp of Red Pepper Pesto along with a splash of reserved pasta water. Return the Ditalini to the pan and toss to marry with the sauce. Add lemon juice, zest, salt, pepper, and a pinch of red pepper flakes if desired.
5. Divide pasta into shallow bowls and nestle clams and sausage on top. Stir in remaining 2 tbsp Red Pepper Pesto for a final hit of smoky-sweet flavor. Shower with parsley and serve immediately with lemon wedges and crusty bread for mopping up every last drop.
6. Mangiamo.