Spicy Vongole, Nduja and Tomato Linguine

A stunning seafood pasta in partnership with @kipandco featuring our new table linen collaboration range in action. This pasta is inspired by my Spicy Clam Check print that is part of the collection a fun, repeating print of tomatoes, clams and chilli.

Serves- 4
Ingredients- 10
Cooking Time- 20 minutes
Skill Level- Easy

Ingredients

  • 400g of linguine
  • 3 tablespoons of olive oil
  • 8 cloves of garlic, finely sliced
  • 2 tablespoons of chilli oil or 1 fresh red chilli sliced
  • 2 tablespoons of nduja
  • ⅓ cup of white wine
  • 2 punnets of cherry tomatoes
  • 1kg or bag of vongole, clams
  • 1 small bunch of parsley, finely chopped
  • Juice of 1 lemon

Watch the process

 

Method

  1. Boil a pot of generously salted (approx 2 tablespoons) water and place your pasta in to cook until al dente for about 7 minutes.
  2. Meanwhile, finely slice your garlic and finely chop your parsley.
  3. Heat a large pan with the olive oil and once shimmering, add in the garlic and a tablespoon of chilli oil and cook for 1 minute on medium until the garlic just starts to turn golden.
  4. Add in the nduja and tomatoes and cook for another 2 minutes until the nduja has melted and starts coats all of the tomatoes.
  5. Add in the wine and cook for another minute.
  6. Add the vongole to the pan and place a lid over the pan to steam the clams for about 4 minutes. During this time you’ll see they start to open up and release their juices.
  7. Once the pasta is al dente, transfer from the pot directly into the pan, pour in ½ cup of the starchy pasta water and toss till the water and oil emulsifies into a sauce.
  8. Turn off the heat. Throw in the parsley, the lemon juice and give it one final stir. 
  9. Transfer to a platter, drizzle over some chilli oil and serve immediately!

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