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15 minutes
- 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
- 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. While the pasta cooks, check the clams, discarding any that remain open when tapped. Tear the ’nduja into a non-stick frying pan, add 1 tablespoon of olive oil, and let it melt on medium heat. Chop the parsley finely and add most of it to the pan with the clams and rosé. Cover and cook until clams open, then remove from heat and discard any unopened clams. Mix in the drained pasta with a splash of cooking water, simmer for 1 minute, season with salt and pepper to taste. Serve, drizzle with extra virgin olive oil, sprinkle with remaining parsley, and enjoy!
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