Cook the pasta in a pan of boiling salted water according to the packet instructions, draining 1 minute early and reserving a mugful of cooking water.
Meanwhile, sort through the clams, giving any that aren’t tightly closed a tap.
If they don’t close, discard them.
Tear the ’nduja into a large cold non-stick frying pan, add 1 tablespoon of olive oil, place on a medium heat and let the ’nduja melt while you finely chop the parsley (stalks and all).
After 3 or 4 minutes the clams will start to open – keep jiggling the pan until they’ve all opened, then remove from the heat, discarding any unopened clams.
Toss the drained pasta into the clam pan with a splash of reserved cooking water and simmer for 1 minute.
Taste and season to perfection with sea salt and black pepper, if needed.
Dish up, drizzle with a little extra virgin olive oil and scatter over the remaining parsley, and tuck in.
