Ingredients
Scale
- 400 g spaghetti (or spaghettoni or linguine)
- 60 ml (¼ cup) good quality extra virgin olive oil, plus extra for drizzling
- 1–2 garlic cloves, unpeeled, bruised (or peeled and finely chopped if you prefer)
- 1 bird’s eye chilli, or to taste, thinly sliced
- 2 tbsp ’nduja (see Notes)
- 5–6 parsley stalks, finely chopped
- 150 ml dry white wine
- 1 kg vongole, rinsed (see Notes)
- sea salt, to taste
- chopped parsley, to serve
Instructions
- Fill a large saucepan of salted water and bring to a boil. Add pasta into the boiling water and stir to avoid sticking to the bottom of the pan. Cook until almost al dente, stirring occasionally.
- While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the garlic, chilli, ’nduja, and parsley stalks, stir to combine, let it sizzle for about 15 seconds. Add the wine and vongole, simmer for 2 minutes or until the alcohol has evaporated. Taste for salt and adjust accordingly, keeping in mind that vongole will add a salty kick to the dish. Cover with a lid and steam for 2- 3 minutes to open up and release their beautiful juices.
- When the pasta has cooked to about ¾, transfer straight out of the water into the pan, dragging along some of the pasta cooking water (enough that the spaghetti can finish cooking until al dente and to allow the sauce to become creamy in texture). Remove from the heat, add the chopped parsley and a drizzle of extra oil if you wish, toss to combine well, then serve immediately!
Notes
- ‘Nduja is a type of spreadable salami from Calabria and can be purchased in Australia from speciality butchers and delicatessens, as well as online.
- ‘Vongole’ translates to English as ‘clam’. They’re found in seafood markets and are similar to pipis.
- Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C