Bring a pot of salted water to a boil for the linguine.

In a skillet over medium heat, add olive oil and finely chopped shallot. Sauté until softened, then add the 'nduja. Let it melt, then stir in a few teaspoons of pesto and mix well.

Drain the linguine while still al dente and add to the skillet. Toss with a little pasta cooking water and more pesto for about 1 minute.

Plate and serve.