Nduja & Vongole Pasta

Jono Fleming's easy 15 minute, restaurant quality pasta dish that is bound to impress your friends for very minimal effort. Watch the video here.

You'll need:

• 1kg vongole or clams (or 500g prawns)
• 1 packet of Nduja
• 1/2 cup of white wine
• 500g of a fun shaped pasta (I used mafalde corte)
• 1 bunch of parsley, stalks finely chopped
• 2 garlic cloves, finely diced
• 1 garlic clove, smashed
• 1 french shallot, finely diced
• 250g cherry tomatoes, quartered
• Supper Supply Extra Virgin Olive Oil
• lemon, zest for finishing

How to:

1. In a pan on high heat add some olive oil, a smashed garlic clove and some chopped parsley stalks. Cook until fragrant and then add in your washed vongole. Let that heat just a bit and then pour on some white wine - it should smell amazing. Cover with a lid to let the clams steam and open up. It only takes a few minutes for these to be cooked and once they’re open, turn off the heat and set aside.
2. Prep the rest of the ingredients. Finely dice your garlic cloves, french shallot, parsley stalks and quarter your tomatoes. Remove the vongole from the shells and reserve the cooking juice from the pan.
3. Now it's time to make the sauce. Get your pasta going in a pot and in a separate pan on high heat, add olive oil, garlic, shallots and parsley stalks and cook for a few minutes until fragrant. Add in your cherry tomatoes and let them get all nice and soft. Give it a toss and mix it all together.
4. Then add your Nduja. Break it down with your spoon but if it's one big blob, add some of that reserved vongole cooking juice to break down the meat and it will add another layer of flavour to the sauce.
5. Cook for about 5 minutes. At this point you can add in your de-shelled vongole and turn the heat off. Once your pasta is cooked, add a couple splashes of the pasta water to bring the sauce together. It will be so thick and luscious - mix in your pasta!
6. To finish this off tear some fresh parsley over the top. Add the zest of a lemon and another splash of olive oil. Buon appetito!

For more of Jono's recipes, follow him here.