- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Clams + 'nduja sauce. Warm the sauce over low heat.
- Drop the Linguine into boiling salted water. Allow to cook for about 2.5 minutes.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.
- 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.
- 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