'Nduja and Squid Ink Vongole Recipe

45 minutes


Squid ink spaghetti

  • 150g of 00 flour
  • 1 pinch of sea salt
  • 2 eggs
  • 5g of squid ink
  • semolina flour for dusting, for dusting

'Nduja vongole

  • 400g of clams, cleaned and kept in a bowl in the fridge covered with a damp tea towel
  • 2 tbsp of extra virgin olive oil, plus extra for serving
  • 1 banana shallot, finely chopped
  • 1 garlic clove, large, crushed
  • 50g of 'nduja, coating discarded
  • 50ml of dry white wine
  • 30g of flat-leaf parsley, stems and leaves, washed and finely chopped
  • 1/2 unwaxed lemon, grated zest and juice of
  • sea salt


Start with the spaghetti. Prep the work surface by dusting with a little flour and having a small bowl of water at the ready. In a large bowl, sieve in the flour and salt then make a well in the centre and add in the eggs and squid ink. Use a table knife to start bringing the mix together, then your hands to form a dough
Transfer the dough to the floured surface and start to knead (wetting your fingers in the bowl of water will help). After 5-10 minutes the dough should be soft, smooth and springy. Cut in half, wrap separately in cling film and chill for at least 1 hour
Set up a pasta machine on the widest setting. Unwrap the chilled dough and roll out one portion to fit the machine. Run the dough through the pasta machine no more than 8 times, reducing the thickness settings until the third thinnest is reached. Set this sheet aside on the floured surface while repeating with the second portion of dough
Attach the spaghetti cutter to the pasta machine. Cut each strip in half (approx. 15-20cm long) and run through to make spaghetti (if you don’t have the attachment, fold the pasta sheets in half and cut thinly with a sharp knife). Dust the strands with semolina flour and leave to chill and dry out on a baking sheet for 3 hours or more, until ready to cook
For the vongole sauce, run the clams under cold water for up to 10 minutes to help remove any grit. Fill a large pan with water and season liberally with salt, bring this to the boil
Meanwhile, add 1 tablespoon of oil to a heavy frying pan and soften the garlic and shallot, before adding the 'nduja. Cook this until all incorporated and set aside
Add the squid ink spaghetti to the boiling water and cook for 2 minutes, drain and reserve 1 tablespoon of the cooking water
Put the nduja pan back on to heat through and add the drained clams. Pour in the white wine and mix everything together before covering with a lid. After a few minutes check that all the clams have opened up and the liquid has mostly cooked off (any clams that still haven’t opened should be discarded)
Mix in the cooked spaghetti, reserved pasta water and parsley, then place in a large serving bowl. Stir through the lemon zest and juice and a drizzle of olive oil before serving (you may want a spare bowl to discard empty shells)