Clam and Sausage Arrabbiata

3 links of precooked Italian sausage sliced
1 tablespoon of Olive oil
1cup of white wine
2 cups of pomodoro sauce
3 dozen little neck clams
1 tablespoon basil chopped fine
1 teaspoon of dry oregano
4 tablespoons of unsalted butter
1 whole fresh lemon squeezed
fresh shaved parmesan reggiano
4 cloves of garlic sliced
1/2 cup of sliced onions  

Heat a large sauté pan or sauce pot over medium-high heat add the sliced sausage.  Cooked for about a minute stirring well add the onions and garlic allow them to sweat down for 3-4 minutes.  Deglaze the pan with white wine let reduce by half add in your fresh herbs followed by the clams and cook them covered on medium heat until they have fully opened.  If you find that most have opened and some stay closed, throw them away they are considered not to be eaten.  To finish it off, squeeze the fresh lemon into the mix and grate some of the fresh parmesan reggiano over the dish.  This would go well over fresh pasta serve right away and most of all ENJOY!!! Serves 4