The Italian classic Spaghetti alle Vongole in a new version: with an extra spicy salami from Calabria.
Its scent already tickles your nose: Nduja, the spicy spreadable salami from Calabria, is something for the adventurous. Their taste (if you dare, you will never forget it) harmonises perfectly with pasta and mussels; so this time we prepare a slightly different kind of surf and turf.
Nduja is kneaded into a mass from ground pork with salt and chili peppers. Then stuffed in pig intestines, lightly smoked and aged for a few months.
Spaghetti alle Vongole with Nduja Spaghetti alle Vongole with Nduja: the slightly different surf and turf © Wolfgang Schardt; Maria Grossman (styling); Roland Geiselmann (food styling)
Ingredients for 4 persons:
- 1 kg clams
- coarse salt
- 2 tbsp extra virgin olive oil
- 1 garlic clove, whole
- 1 shot of white wine
- 1 bunch of parsley
- 320g thick spaghetti
- 1 tsp peperoncini flakes (chilli flakes)
- 40 g Nduja
Preparation: