Linguine with Clams + 'nduja

Linguine with Clams + 'nduja


  1. In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
  2. In a separate pan large enough to contain the pasta and sauce, add the Clams + 'nduja sauce.  Warm the sauce over low heat.
  3. Drop the Linguine into boiling salted water.  Allow to cook for about 2.5 minutes.  
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer. 
  5. Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.  
  6. Allow to simmer together for 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving - this sauce in particular likes the pasta moving around with it.  The more you move it, the more the pasta starch will combine with the sauce. 
  7. Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.  


  • Parmesan, pecorino or any grated cheese you like
  • Fresh herbs like minced chives, basil or parsley
  • Fresh squeeze of lemon 
  • If you like this extra garlicky, toast a few slivers of garlic in oil before Step 2
  • Fried bread crumbs (toast panko in enough olive oil to lightly coat in your oven for 3-5 minutes, stirring midway through, season with tiny bit of salt)

Pasta: Semolina, Egg, Water, Salt

Sauce: Littleneck Clam, White Wine, Olive Oil, 'nduja, Garlic, Shallot, Lemon, Parsley, Chile de Arbol, Salt