This dish is full of flavour, and only takes about 20mins. 
Perfect to serve in the pan sitting in the middle of the table when hosting. Cooked by our Favourite. Aidan GUERRA. 

-500g live Pippies
-Nduja @salumiaustralia 
-Dry Rosè 2/3 cup @boewines 
-Half an onion chopped 
-A bunch of parsley chopped
-3 cloves of garlic chopped
-Punnet of cherry/grape tomatoes halved lengthwise 
-Olive oil @bluestateevoo 
-Spaghetti 200-300g
-In a large pot of salted boiling water add your spaghetti - the timing should match up almost perfectly to when it’s time to add to Pippies
-In a large pan heat some oil and add the onion and garlic, cook for a few mins on medium heat then add nduja 1-2 tbsps depending on how hot you like it, stir frequently
-To prep pippies, pour them into a strainer in the sink and go thru them removing any that are damaged
-The nduja has been cooking away now for about 2 mins- now add the pippies,
parsley and Rosè, stir thru then cover for a few mins until the shells start to open, add in the tomatoes, give the pan a good stir/shake
-Once all the shells have opened stir thru the drained al dente pasta, add some more olive oil then some fresh chopped parsley on top