Spicy Nduja & Clam Spaghetti

Ingredients

• 400 g dried spaghetti
• 700 g fresh clams
• 60 g nduja paste
• 150 ml dry white wine
• 4 clove garlic cloves
• 250 g cherry tomatoes
• 3 tbsp olive oil
• 20 g fresh flat-leaf parsley

Method

1. 1

   Soak the clams in cold salted water for 20 minutes to purge any grit, then drain and rinse. Discard any that do not close when tapped.

2. 2

   Cook the spaghetti in generously salted boiling water until al dente.

3. 3

   Heat the olive oil in a large, lidded frying pan. Fry the garlic for 1 minute, then add the nduja and cook, stirring, for 2 minutes until it melts into the oil.

4. 4

   Add the cherry tomatoes and cook for 3 minutes until they begin to burst. Pour in the wine, add the clams, cover and cook for 4–5 minutes, shaking the pan, until all the clams have opened. Discard any that remain shut.

5. 5

   Drain the spaghetti, reserving some pasta water, and toss into the clam sauce. Add a splash of pasta water to emulsify.

6. 6

   Finish with parsley, season to taste and serve straight from the pan.