Linguine med Kamskjell og Nduja
Added by Erik Brun
15 min
A quick, impressive pasta dish where spicy 'nduja melts into a sauce that coats briny clams and linguine. Ready in under 15 minutes — perfect for a date night or last-minute dinner party. Swap the rosé for dry white wine if that's what you have on hand.
Servings
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Ingredients
150 gdried linguine
500 gscallopsscrubbed, from sustainable sources
20 g'ndujahigher quality
½ bunchflat-leaf parsley15 g
100 mllight rosé wine
Instructions
1
Cook the pasta in a pot of boiling salted water according to package instructions, drain 1 minute early, and reserve a cup of pasta water.
2
Sort through the clams and give them a light tap. Discard any that are not tightly closed.
3
Tear the 'nduja into a large, cold non-stick frying pan. Add 1 tbsp olive oil, set over medium heat, and let the 'nduja melt while you finely chop the parsley (stalks and all).
4
Stir most of the parsley into the 'nduja pan along with the clams and rosé wine. Cover with a lid.
5
After 3 to 4 minutes the clams will begin to open — shake the pan until they have all opened, then remove from the heat. Discard any unopened clams.
6
Toss the drained pasta into the clam pan with a splash of the reserved pasta water and simmer for 1 minute. Season to taste with salt and pepper if needed.
7
Serve on plates, drizzle with extra virgin olive oil, and scatter over the remaining parsley.
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