Linguine with clams and ‘nduja has become not only one of my go-to recipes but also (dare I go there?) un cavallo di battaglia – which literally means “a battle horse” and figuratively refers to a “strong dish." Italians use this term to describe a dish they think is one of their best, and I think it’s one of my best. I prepare it for others any chance I can get, and have yet to have someone file a complaint.
There are two ways to make it – the easy thing to do is just make basic linguine with clam sauce and at the end of cooking, stir in some ‘nduja, a spreadable, spicy pork salami from Calabria. If a pescatarian is among you, this is the best bet if you don't feel like cooking two separate dishes. simply separate the pescatarian's portion and mix the 'nduja into what remains. But the method in this recipe is much better, maximizing flavor by cooking both the pasta and the clams in the ’nudja sauce.
Ingredients and recipe are below. The recipe calls for 50 grams of 'nduja which is around 1¾ oz. but you can adjust this according to preference. If you want it spicier add more, if you want it milder, use less. The recipe and ingredients are below and you can follow along by watching the video. I hope, if you try the recipe, you all enjoy it as much as I do.
Linguine With Clams and 'Nduja Recipe
Photo: Jaclyn DeGiorgio (plate: Ginori 1735)
Ingredients for 2
7 oz./200 g. linguine
1 1lb./500 g. clams (vongole veraci), soaked for 2 hours
1 ¾ oz./ 50 g. 'nduja removed from its casing
2 cloves of garlic sliced thinly with a mandolin
½ cup white wine
1 bunch of parsley chopped
4 tsp./20 g. butter
extra-virgin olive oil
Bring a large pot of water to a boil.
In the meantime, place the butter and ‘nduja in a Dutch oven and add enough extra-virgin olive oil to coat the bottom of the pan. Cook over low heat until the ’nduja dissolves into a liquidy mixture.
Add the garlic cloves and let cook for two minutes. Add the white wine and after two minutes, the clams and chopped parsley. Adjust the heat to medium-high, cover, and let the clams cook. You'll hear them start to open, and you have to keep an eye on it, it usually takes around 5 - 7 minutes. Once they've opened, lower the heat, remove the clams (you don't want them to overcook!), and set aside. Let the 'nduja liquid sit over very low heat. Remove the clams from their shells, leaving anywhere from 3 - 6 in their shells per serving for garnishing.
Once the pot of water comes to a boil, add salt, and cook the linguine for 3 - 4 minutes. Set aside a few ladlefuls of the pasta cooking water. Drain the linguine, and then add it to the ‘nduja liquid. If the pasta isn’t covered, add some of the pasta cooking water and let cook – stir regularly so that the 'nduja liquid emulsifies into a sauce that clings to the pasta as it finishes cooking. A few minutes before the end of cooking, stir in some of the clams that were removed from their shells
Plate the pasta, top each dish with some whole clams and fresh parsley. Serve and enjoy.