Clam and nduja with tagliatelle is simple, fresh, spicy and so delicious. Seafood pasta is one of life’s greatest pleasure it makes us think of holidays, dining outside and ultimate comfort. Nduja has become really popular in the last year and is a great ingredient to work with. It is a spicy, spreadable pork salumi from Italy. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices. About year a ago you’d have to visit an Italian butcher to get this sausage but now even some supermarket delis have started stocking it.
Inspired by Gemma’s recent trip to Italy we have kept this recipe quick, simple and packing a punch.
Timings: 15 minutes
Ingredients: (serves 2, or one very hungry Gill)
- 100g clams
- 50g nduja
- 125ml white wine
- 200g fresh tagliatelle
- Handful of parsley
- Zest and juice of one lemon
- 1 clove of garlic
- Olive oil
- Get a pan of salted water on the heat and bring up to the boil and cook the pasta according to instructions.
- In a saucepan heat the olive oil and add the chopped garlic clove. When the garlic starts to colour slightly add the chopped nduja and stir for around a minute, until the oil from the nduja starts to colour the pan.
- Add the clams to the pan and then add the white wine. Immediately put the lid on the pan and leave to steam for around 2-3 minutes until all of the clams are open. Take off the heat and add the cooked and drained pasta to the pan. Add a handful of chopped parsley and the zest and juice of a lemon.
- Tuck in!