b'SERVES 4 4 tablespoons extra virgin olive oilpound spicy Italian sausage, Pour the olive oil into a large pot and cook over high heat for about 1 minute out of the casinguntil it starts to sizzle. Add the sausage meat, reduce the heat to medium-high, 4 tablespoons chopped shallotsand cook for 1 to 2 minutes, stirring well and breaking the meat into smaller 3 cloves garlic, thickly slicedpieces with the back of your stirring spoon. 2 pounds fresh Manila clamscup ChardonnayAdd the shallots and garlic, and cook 1 minute, stirring well. Add the clams, 2 tablespoons chopped fresh increase the heat to high, and cook 1 minute, stirring well. parsley 2 tablespoons chopped fresh basilAdd the wine, bring to a boil, and cook for 2 minutes. Add the fresh herbs teaspoonredpepperflakes and red pepper flakes; cook, stirring well, for 1 more minute. Add the tomato 1 cup tomato saucesauce, then add the chicken stock. Bring to a boil and cook for 5 minutes, orcup chicken stockuntil all the clams have opened.2 tablespoons softened butter 4 slices Italian bread, about Using a slotted spoon, remove the clams to a stainless-steel bowl and cover 1 inch thickbrushed with to keep warm. Discard any clams that have not opened. olive oil and grilled or toasted,then rubbed with garlicReduce the sauce left in the pan by a third, cooking over high heat for plus additional bread on 2 to 3 more minutes. Turn off the heat and add the softened butter, stirring the sidewell until it melts completely into the sauce. Serve the clams on individual plates and top each serving with a piece of grilled or toasted bread rubbed with garlic. Pour the sauce generously on top of each bread slice, and make sure you serve with plenty of bread on the side.SUGGESTED WINE PAIRING: CORTALTO PECORINO step-by-step'