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Spaghetti vongole with nduja and Amalfi lemon

Serves: 2

Cooking time: Prep 10mins Cook 20mins

Difficulty: Easy

Difficulty

  • 300g dried spaghetti
  • 500g clams
  • 1 garlic clove - chopped
  • 30g nduja
  • 40ml tomato passata
  • 75ml white wine
  • 1 large Amalfi lemon
  • Handful of fresh basil leaves

1. Prep your clams by giving each of them a little tap on a hard surface. Discard any clams that remain open.

2. In boiling salted water, begin cooking the dried spaghetti according to packet instructions – usually 8-10 minutes. (Top tip – Always cook pasta 2 minutes less and finish to cook inside the sauce to absorb the flavour and release the starch).

3. Sweat the garlic in heavy bottomed pot on a medium heat until nice and golden. Add the clams and the white wine together – cover with a lid and cook for 2 minutes.

4. Add the nduja and passata to the clams and cover for another 3 minutes until clams are opens and nduja has melted.

5. Take the zest off half a lemon and grill the other in wedges.

6. When ready, drain the pasta and add to the pot with the clams and the nduja and tomato sauce for the additional 2 mins.

7. Just before serving, add roughly chopped basil leaves, the grated zest of the Amalfi lemon and olive oil.

8. Serve with crusty bread.

Ingredients

  • 300g dried spaghetti
  • 500g clams
  • 1 garlic clove - chopped
  • 30g nduja
  • 40ml tomato passata
  • 75ml white wine
  • 1 large Amalfi lemon
  • Handful of fresh basil leaves

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