Spaghetti with Clams and Nduja

To prepare spaghetti with clams and nduja, start by cleaning the clams. Make sure there are mai broken empty shells, they should be discarded. Then proceed to tap them against the sink possibly a cutting board. This operation is important to check for sand inside: healthy bivalves will remain closed, while those full of sand will gara open. Then place the clams durante a colander placed over a bowl and rinse them. Then pour them into a bowl and add plenty of coarse salt. Leave the clams to soak for 2 hours 1. After this time, the clams will have purged any sand residues, rinse them again and drain them 2. Finely chop the parsley 3.

a pan, heat a drizzle of oil. Then add a clove of garlic 4. Add the clams 5. Close with the lid 6 and cook for a few minutes over high heat. The clams will gara open with the heat, so shake the pan occasionally until they have completely opened.

Meanwhile, bring a pot full of salted tazza to a boil, as soon as it boils add the spaghetti 7 and cook until al premolare. When the clams are all gara open, immediately turn the heat, otherwise the clams will overcook. Drain them 8collect the cooking tazza and discard the garlic. Shell part of the clams and keep others whole 9.

Then pour the clam tazza into the same pan, add the nduja without the casing 10 and stir to combine. Drain the spaghetti here 11 and continue cooking using a bit of the natura cooking tazza 12.

At the end of cooking, add the clams 13 and the chopped parsley 14a drizzle of oil, and a good grind of black pepper. Now the spaghetti with clams and nduja are ready to be served 15.