2 tablespoons olive oil
1 pound organic pork loin, cut into 1 by 2-inch strips
1 pound andouille sausage, cut into 1/2-inch rounds
Freshly ground black pepper
2 dozen littleneck clams
1 cup chopped spring onions
3 cups kale, chiffonade
1/2 pound broccoli rabe, cut into 3-inch pieces
1 pound cooked spaghetti
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