'Nduja and squid ink vongole

by Rosie Birkett
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Ingredients

Store Cupboard

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

Speciality Ingredients

  • 5g of squid ink

Fish & Shellfish

  • 400g of clams, cleaned and kept in a bowl in the fridge covered with a damp tea towel

Oils & Vinegars

  • 2 tbsp of extra virgin olive oil, plus extra for serving

Fruit & Vegetables

  • 1 banana shallot, finely chopped
  • 1 garlic clove, large, crushed
  • 1/2 unwaxed lemon, grated zest and juice of

Delicatessen

  • 50g of 'nduja, coating discarded

Beverages

  • 50ml of dry white wine

Salad & Fresh Herbs

  • 30g of flat-leaf parsley, stems and leaves, washed and finely chopped