Linguine with Clams and Tomato 'Nduja

Serves 4


Made with spicy Tomato ‘Nduja & Crushed Tomatoes


2 tablespoons sea salt

2 tablespoons olive oil

1 garlic clove, chopped

1/2 jar Tomato ‘Nduja

1 jar Ugly Crushed Tomatoes

1 pound linguine pasta

24 littleneck clams, well scrubbed

4 tablespoons chopped fresh parsley

Photo by Armando Rafael

Photo by Armando Rafael


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.