Nutrition per serving
Ingredients
- 150 g dried linguine
- 500 g clams , scrubbed, from sustainable sources
- 20 g higher-welfare ’nduja
- ½ a bunch of fresh flat-leaf parsley , (15g)
- 100 ml light rosé wine
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Method
- Cook the pasta in a pan of boiling salted water according to the packet instructions, draining 1 minute early and reserving a mugful of cooking water.
- Meanwhile, sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them.
- Tear the ’nduja into a large cold non-stick frying pan, add 1 tablespoon of olive oil, place on a medium heat and let the ’nduja melt while you finely chop the parsley (stalks and all).
- Stir most of the parsley into the ’nduja pan with the clams and rosé, and put the lid on.
- After 3 or 4 minutes the clams will start to open – keep jiggling the pan until they’ve all opened, then remove from the heat, discarding any unopened clams.
- Toss the drained pasta into the clam pan with a splash of reserved cooking water and simmer for 1 minute. Taste and season to perfection with sea salt and black pepper, if needed.
- Dish up, drizzle with a little extra virgin olive oil and scatter over the remaining parsley, and tuck in.
