NDUJA AND CLAMS WITH PAPPARDELLE
This clam and pasta dish is not only quick and simple to cook, but with the addition of Calabrian nduja, a spicy spreadable salami, your taste buds will be jumping for joy. Look for nduja in the deli.
Fill a large saucepan with water and season generously with salt, bring to a boil over a medium heat.
Heat a large high-sided sauté pan over a medium heat and add 1 tablespoon of olive oil.
Add garlic and shallot and cook for 3-5 mins until soft but not coloured. Add in the ’nduja and cook until melted and combined.
Add pappadelle to the boiling water and cook as per packet instructions.
Drain pasta and reserve 1 tablespoon of the cooking water.
Add the wine to the ’nduja mix and cook for 2-3 mins or until reduced by half. Add the drained clams and stir to coat, warm through for 2-3 mins. Add the cooked pappardelle, reserved pasta water, 20 grams parsley, lemon zest and juice, toss to combine.
To serve, place in bowls, drizzle over some olive oil and remaining parsley.
1 tablespoon extra virgin olive oil, plus extra for serving
1 garlic clove, peeled, finely chopped
1 shallot, peeled, finely chopped
80-100 grams of Nduja, casing discarded
250 grams La Molisana pappardelle
50ml of dry white wine
500 grams Cloudy Bay clams, drained
30 grams Italian parsley, stems and leaves finely chopped
1⁄2 lemon, zested, juiced