Linguini alle Vongole with ‘Nduja  Image

Linguini alle Vongole with ‘Nduja

Behind The Dish - "Montreal"

Ingredients

'Nduja

  • 2.27kg pork belly
  • 150g high quality spicy paprika
  • 70g high quality bittersweet paprika
  • 56g sea salt
  • 8g dextrose
  • 7g Curing salt #2
  • 10g bactoferm
  • 30mL distilled water
  • beef casings

Linguini Noodles

  • 600g fine semolina
  • 240g water

To Assemble

  • ‘Nduja
  • Linguini Noodles
  • White wine
  • Garlic
  • Littleneck/pasta clams
  • Butter

Steps

'Nduja

  1. Cube the pork belly.
  2. In a bowl, add spicy paprika, bittersweet paprika, sea salt, curing salt #2 and bactoferm.
  3. Mix the spices together.
  4. Add in the pork belly and marinate the meat overnight.
  5. Soak the beef casings in water.
  6. Grind the meat.
  7. Add in the dextrose and water.
  8. Remove the beef casings.
  9. Stuff the sausage and tie off.
  10. Hang for two to three weeks.

Linguini Noodles

  1. Put the flour to the food processor.
  2. While running the machine, slowly pour in the water.
  3. Open the machine and break up the clumps.
  4. Pulse the mixture until you have an even meal.
  5. Empty contents into a bowl and form into a uniform mass.
  6. Put dough into a sous-vide bag and seal.
  7. Let rest overnight.
  8. Roll out the pasta to the desired thickness and use the linguini attachment to cut the sheets.
  9. Place on a tray dusted with coarsely ground semolina to dry for about an hour

To Assemble

  1. Put on a pot for boiling water
  2. Get a frying pan hot.
  3. Place the desired amount of clams into the hot pan.
  4. Deglaze with white wine.
  5. Allow to simmer covered to open the clams.
  6. When the clams are starting to open, add a couple of tablespoons of butter and chopped garlic.
  7. Reduce heat and allow to simmer.
  8. Drop the linguini in the boiling water.
  9. Cook linguini about halfway.
  10. Add the linguini to the clam sauce.
  11. Break up the ‘nduja to small piece.
  12. Add small pieces of broken up ‘nduja.
  13. Add some finely chopped Italian parsley.
  14. Toss so that everything is well distributed
  15. Serve onto plates.