Heat the olive oil on medium high heat in a wide saute pan.
Add the garlic, chile flake, and thyme to the plan.
Add the drained clams to the pot, giving a toss to get everything coated.
Credit:Kate Hellenbeck
Add the white wine and cover the pot to let the clams steam open.
This should take no longer than 5 minutes.
Once they are all open, turn off the heat, and remove the lid.
Remove half the clams from their shells, reserving the other half for garnish.
Strain the cooking liquid through a fine mesh strainer to remove any grit.
Pour about 1/4 cup of the clam liquor over the shucked clams and reserve the rest for the pasta.
For the Pasta:
Preheat oven to 300F.
Remove casing from the sausage and place in an even layer on a parchment-lined sheet pan.
Roast in the oven for 15-20 minutes, until mostly cooked through.
Bring 6 quarts of water to a boil in a large pot.
Salt the water and add spaghetti, cooking until al dente.
While pasta is boiling, place a wide saute pan over medium heat.
Add rendered sausage and cook for another minute.
Add about 1 cup of clam liquor to the pan and let reduce slightly.
Add 1 tablespoon of butter.
Once pasta is cooked, drain and add to the pan.
The sauce should thicken and start to cling to the noodles.
Add the rest of the butter, half the parsley, and reserved clams and toss together.
This recipe was not tested by theSouthern LivingTest Kitchen.
