I was introduced to ‘nduja many years ago on a trip to Calabria. It has had a slow entrance into the States and at times was smuggled in by a friend or relative returning from a trip to Italy. It is slowly gaining a rise in popularity and fortunately can be found in Italian specialty markets. There are many great uses for this spicy sausage like delicacy. Enjoy it spread on crusty Italian bread, mixed into soups or sauces or spread on your favorite pizza. It can also be used to spice up salads and vegetables. It has yet to be doc stamped and that means that there are many imitations on the shelves. To find an authentic ‘nduja read the contents and look for a package that has very few ingredients. Mainly salt, pork and Calabrian chiles and in the US you will notice lactic acid, required by the FDA.

‘Nduja with Clams and Pasta is one of our favorite recipes!

SERVES 4-6

CHOOSE CLAMS THAT ARE A SMALL SIZE.

Bring a large pot of water to a boil, add salt and then the pasta of your choice. Give a quick stir, lower heat to medium-high heat and cook the pasta until al dente.

In the meantime, while waiting for the pasta to cook, rinse the clams in cold water. Next in a large pan, add olive oil over a low flame, add garlic and move it around the pan to flavor the oil but do not let it burn. Shake the clams to remove any water, add to the hot oil and cover. Shake the pan several times and continue cooking for 2 or 3 minutes until the clams are opened. Discard any that haven’t.

Pour the lemon juice over the hot clams. Using a spider or tongs, scoop out the pasta, allowing a little of the water to remain on the strands as this will help thicken the sauce and add directly to the pan. Toss to combine all in the oil and lemon juice with the clams. Continue to cook for a few minutes. Lower the heat to low and add the ‘nduja quickly stirring to combine all smoothly.

Plate the pasta with the clams scattered on top. Sprinkle with basil.

Now, I know it is a heresy, in Italy and probably with most Italians, to sprinkle cheese on any dish that contains fish, but our family enjoys cheese on all of our pasta dishes, so we do. We eat to enjoy what we have cooked and not to follow the rules. So, pass the cheese, please!

BUON MANGIATA!

AN EASY RECIPE FOR A LENTEN FRIDAY

FIVE MINUTE CHERRY TOMATO SAUCE

This is a favorite of my childhood both for the memories

it conjures up and for the delicious finish in its simplicity.

My maternal grandmother had a farm and Pensione in the little town of North Branch, NJ. Along with a variety of other vegetables, tomatoes took precedence. Many a hot August day would find numerous family members picking tomatoes and boiling them to save in jars for sauces during the coming year. I would have nightmares for quite a while about the beastly tomato worms that would hide under the leaves. At the time they seemed gigantic! We grow cherry tomatoes in our little garden, so this is always a happy sauce to fix as those were memorable days.

In a large heavy skillet, heat the oil over high heat. When pan is hot enough add the tomatoes that you have halved and move around in the oil with a wooden spoon for a few minutes. Add the garlic, basil, sugar, red pepper flakes, and cook until the tomatoes just start to boil. Cook for about 5 or 6 minutes crushing the tomatoes with the back of a wooden spoon. Be careful as the tomatoes might squirt!

Remove from the heat and spoon into a blender to puree by pulsing just a few times. Taste for flavor and season to taste with salt and pepper. You can use immediately or pour into a jar to save for later. Cool in the jar, cap, and refrigerate.

NOTE: My family enjoys what we call “lumpy sauce” so I will often use the tomatoes directly from the pan (which makes it a very quick sauce on a busy night) without putting in the blender. However, if you prefer a smoother sauce, puree and remove any solids by putting through a strainer. Either way you will have a delicious sauce.

BUON MANGIATA!