Orecchiette pasta with clams, sausage, and roasted peppers

Ingredients:

• 450 gr. orecchiette pasta
• 5 tbsp. l. olive oil
• 220 g raw hot Italian sausage, casings removed
• 1.3 kg small mollusks, washed with a brush
• 0.5 cups roasted sweet pepper, cut into pieces
• 0.5 cup chopped fresh parsley

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
2. Meanwhile, heat 3 tablespoons olive oil in another large saucepan over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until darkened and crumbly, 2-3 minutes. Add the clams and 1/4 cup water. Cover and cook, transferring the clams to a bowl as they open, for 5-8 minutes. Discard any unopened shells.
3. Add the pasta, 3/4 cup of the cooking water, roasted red pepper, and the remaining 2 tablespoons of olive oil. Cook over low heat, stirring occasionally, until the liquid thickens slightly, about 2 minutes, adding more water if needed; season with salt and pepper to taste.
   
   Stir in the parsley. Then add the clams and mix gently.