Taken from Rosie’s acclaimed book, A Lot on her Plate, this dish was inspired by the flavours of Southern Italy, in particular the spicy, soft, spreadable cured pork sausage - 'nduja. Rosie says ‘Nduja is one of my most treasured ingredients. It was first given to me by the Calabrian chef Francesco Mazzei… [and] brings an instant hot, savoury depth to any dish. Here it adds oomph to my favourite Italian pasta dish of spaghetti vongole. I love the way it contrasts with the sweet, juicy clams, and seasons the dish with fiery chillies.’ Although Rosie makes her own squid ink pasta for this recipe, you could use ready-made if you can find it in specialist shops, or even plain spaghetti if just cooking the sauce. Squid ink is normally available through fishmongers or specialist delis.