Linguine with Clams and Tomato 'Nduja
Made with spicy Tomato ‘Nduja & Crushed Tomatoes
Bring a large, heavy-bottomed pot full of water plus 2 tablespoons sea salt to a boil over high heat.
Meanwhile, heat olive oil in a large, wide, lidded pan over medium heat. Once oil is shimmering, add the Tomato ‘Nduja, and cook, stirring, until it begins to melt, about 2 minutes.
Add Ugly Crushed Tomatoes to the pan, and bring to a boil. Decrease heat and let simmer, stirring occasionally, until sauce begins to thicken, about 8 minutes.
Add pasta to pot of boiling salted water and cook according to package directions until al dente.
Meanwhile, add clams to Tomato ’Nduja sauce and cover. Cook until shells open, 5-7 minutes. Discard any clams that did not open.
Drain cooked pasta, then stir into Tomato "‘Nduja sauce, along with 3 tablespoons fresh parsley.
Garnish with remaining parsley.