Jamie Oliver Nduja Pasta

When I first tried Jamie Oliver Nduja Pasta, I wasn’t prepared for just how deeply satisfying it would be. It’s spicy, savory, and luxurious—like something you’d order at a cozy seaside trattoria. The ’nduja brings a smoky warmth that melts perfectly into tender clams and silky linguine. Add a splash of rosé wine, and you’ve got a weeknight dinner that tastes like a little holiday. (inspired by Jamie Oliver)

Ingredients Needed

For the Pasta:

• 150g dried linguine

For the Sauce:

• 500g clams, scrubbed (sustainably sourced)
• 20g higher-welfare ’nduja
• ½ a bunch fresh flat-leaf parsley (about 15g)
• 100ml light rosé wine
• 1 tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste

To Finish:

• Extra virgin olive oil, for drizzling
• Extra chopped parsley, to garnish

How To Make Jamie Oliver Nduja Pasta

Prep the Pasta:
Start by bringing a large pot of salted water to a boil and cook the linguine according to the packet instructions—but here’s the trick: drain it 1 minute early. Save a mug of the pasta water before you drain—it’s pure liquid gold for the sauce.

Prep the Clams and Herbs:
While the pasta cooks, scrub your clams under cold water and give any open ones a firm tap. If they don’t close, toss them—they’re not safe to eat. Roughly chop your parsley, stalks and all, which adds an earthy depth and vibrant green finish.

Cook the ’Nduja and Clams:
Tear your ’nduja into a large non-stick frying pan with a tablespoon of olive oil over medium heat. Let it melt into the oil, releasing that unmistakable smoky aroma. Toss in your chopped parsley and stir for a minute until fragrant.

Add your cleaned clams and the rosé wine. Cover the pan with a lid and let everything steam for 3–4 minutes. You’ll know it’s done when the clams have popped open—discard any that remain shut.

Combine and Finish:
Now it’s time to bring it all together. Add your drained pasta straight into the clam and ’nduja pan. Pour in a splash of that starchy pasta water and toss it all over medium heat for about a minute. The sauce should lightly coat the pasta and cling to each strand. Season to taste.

Serve straight away, drizzled with extra virgin olive oil and a sprinkle of fresh parsley.

Why I Love This Recipe

I made this one Friday night when I was craving something rich but not heavy. It was just me and a glass of wine, but I felt like I was cooking for a dinner party. The ’nduja melts into the sauce with zero effort, and the clams open up with so much flavor. It’s clever, quick, and it feels just a bit indulgent in the best way.

Recipe Tips

• Not into clams? Swap in mussels or shrimp for a similar seafood vibe.
• Turn up the heat: Add a pinch of chili flakes if your ’nduja is on the milder side.
• No rosé? Dry white wine works beautifully too.
• Gluten-free option: Just use your favorite GF pasta—linguine or spaghetti are both great.
• Get saucy: Don’t skimp on the pasta water—it binds the sauce beautifully and adds silkiness.

How To Store This Jamie Oliver Nduja Pasta

At Room Temperature:
Don’t leave it out for more than 2 hours—clams are delicate and need proper refrigeration.

In the Fridge:
Store any leftovers in an airtight container for up to 3 days. It’s even better the next day.

In the Freezer:
This dish freezes okay for up to 1 month, though the clams may lose some texture. Reheat gently from frozen or thaw overnight in the fridge.

Reheating:
Warm on the stove with a splash of water or wine until hot. Microwave works too—just stir halfway through and don’t overdo it.

Nutrition Facts (per serving)

• Calories: 190
• Carbs: 13g
• Protein: 3g
• Fat: 14g
• Sugar: 6g
• Fibre: 2g
• Sodium: 210mg

Let’s Answer a Few Questions!

Can I make Jamie Oliver Nduja Pasta without clams?
Totally! Try mussels or prawns, or even leave the seafood out for a spicier sausage pasta.

Is ’nduja really spicy?
It can be! Start with less and add more as you taste—it builds heat quickly.

Can I use a different wine?
Yes! Dry white wine works just as well as rosé. Just don’t use anything too sweet.

What can I add to make it more filling?
Cherry tomatoes, spinach, or even cannellini beans make great additions if you want to bulk it up.

Try More Recipes:

• Jamie Oliver’s 5-Hour Balsamic Lamb Shoulder
• Jamie Oliver Spinach and Feta Pie
• Jamie Oliver Sardine Spaghetti