Spaghetti vongole e ’nduja
- 400g of Spaghetti or spaghettoni or linguine
- 1-2 Garlic cloves, bashed, skin on (of finely chopped if you like it bit more pungent)
- 1 bird eye chilie, thinly sliced (or half, according to what heat intensity you can handle)
- Parsley (leaves and the tender bits of the stalks), about 5-6 stalks
- 2 tablespoons of ’nduja
- 1 kg Vongole
- Good quality extra Virgin Olive Oil, 3 tablespoons
- 150ml of dry white wine
- Chopped parsley to serve
Fill a large pot of salted water and bring to the boil. Take your spaghetti or linguine, drop it the pot, stir through so that they don’t get stuck to the bottom and let it bubble away until almost al dente stirring occasionally.
While the pasta is boiling, put a large frying pan on the stove with a little extra-virgin olive oil. Heat it up and drop in garlic, chilly, ’nduja and finely chopped parsley stalks and let sizzle for about 15 seconds, then add a good splash of white wine, the vongole and let the alcohol evaporate. Taste for salt and adjust accordingly, keeping in mind that vongole will add their sapid kick to the dish.
Cover with a lid to allow the steam to open the shells. They will take about 2 to 3 minutes to open up and release their beautiful juices. Drop your 3/4 cooked pasta in the vongole and wine juice dragging along some of the pasta cooking water, enough so the spaghetti can finish to cook until al dente and the sauce creamy in texture.
Turn off the heat and add your chopped up parsley leaves and extra olive oil, if you like it. Serve immediately!
Recipe from “Cook Like An Italian” Season 2 Episode 7