Trofie, a short, thin, twisted pasta from Liguria region, with a generous helping of clams and the heat of nduja, the Calabrian spicy salami paste.

Serves 4, Preparation 15 mins, Cooking approx. 25 mins

  • 350 g  trofie pasta
  • 1 kg of fresh or frozen clams
  • 1 tablespoon of nduja
  • 2 cloves of garlic
  • 5 to 6 tablespoons of Extra Virgin Olive Oil (EVOO)
  • 1 handful of chopped parsley
  • Salt and black pepper to taste

Method

If using fresh clams, purge them from 2 to 3 hours in about 2 litres of cold water plenty of rock salt in it.  If using the frozen ones, just let them to defrost by leaving in the fridge.

Add a couple of tablespoons of EVOO to a large lidded non-stick frying pan, brown garlic cloves, add clams, cover with a lid letting them cook for a few minutes until shells open. Discard any that don’t open.

Remove the garlic and cooked clams from the pan, straining off the cooking liquid,  which you should retain

Wipe the pan with kitchen paper and heat three tablespoons of EVOO, return the garlic to the pan and add the parsley and ‘Nduja and stir. Return the clams and the cooking liquid to the pan and place on a moderate heat. Check seasoning.

Cook and drain the pasta, which should be al dente, and add to the clams etc, allowing it to cook a little more and absorb some of the liquid

Serve immediately.

 

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