Calamarata alle Vongole

Method

1. Bring a pot of salted water to a boil for the pasta (optionally use the clam cooking water later).
2. In a large pan, heat olive oil and sauté garlic, chili pepper, and parsley stems until fragrant.
3. Add the clams, cover with a lid, and let them open over high heat. Discard any that remain closed.
4. Once open, deglaze with white wine and let it evaporate slightly.
5. Remove the clams from the pan and set aside, keeping their cooking liquid in the pan.
6. Cook the calamarata in the clam cooking liquid (adding more salted water if needed) until al dente.
7. Return the clams to the pan, add a spoonful of 'nduja, and toss everything together.
8. Serve immediately with a drizzle of raw olive oil and a sprinkle of fresh parsley.