Nduja Clams And Rigatoni

*Available through the retail market.

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. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for 15 seconds.

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 to prevent sticking. Mix thoroughly. Season to taste with salt and pepper. Place in a storage container, cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

1. Place 2 oz. of nduja in a heated, nonstick sauté pan. As soon as the nduja begins to caramelize add 1/4 c. each of Chardonnay and heavy cream and 1 Tbsp. of shallots to the nduja. Bring to a boil. Add a 1 lb. bag of clams with the broth and 8 oz. of rigatoni. Cover the pan and bring to a boil. Cook 2 minutes or until the clams have opened and are just warmed through. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for 15 seconds.

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.