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). Stir most of the parsley into the ’nduja pan with the clams and rosé, and put the lid on. 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.