1. Bring a large pot of salted water to a boil. Gradually add the pasta to the boiling water. Return to a boil, stirring occasionally to prevent the pasta from sticking. Cook to preferred tenderness and drain immediately.
2. Rinse the pasta in cold water, place in a colander and allow to drain. Transfer to a storage container. Add a small amount of oil, if desired, to prevent sticking. Mix thoroughly. Season to taste with salt and pepper. Place in a storage container, cover, label, date and refrigerate until needed.
To prepare à la carte:
1. Place the nduja in a heated, nonstick sauté pan. As soon as the nduja begins to caramelize add 60 ml each of Chardonnay and heavy cream and 1 Tbsp of shallots to the nduja. Bring to a boil. Add a 454 g bag of clams with the broth and 227 g of rigatoni. Cover the pan and bring to a boil. Cook 2 minutes or until the clams have opened and are just warmed through.
2. Spoon the clams into a warmed serving bowl. Pour the warmed nduja mixture over the top of the clams. Sprinkle 1 tsp of parsley over the top of the clams.
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