I’ve been cooking a lot with ‘Nduja recently and have really enjoyed mixing it with various ingredients. Today’s recipe is for a very tasty seafood pasta, spiced up with a bit of ‘Nduja paste. I got the recipe from an old Olive magazine and you can get the link to the recipe from the link below.
Prawn and ‘Nduja Linguine
Serves 2 | Prep time 5 minutes | Cooking time 15 minutes | Easy | Under 500 Kcal
- 150g linguine;
- 1 garlic clove, sliced;
- olive oil;
- 150g large raw peeled prawns;
- a splash white wine ;
- 1 good tbsp ’nduja;
- 12 cherry tomatoes;
- a handful flat-leaf parsley, chopped.
Cook the linguine according to pack instructions. In a separate pan sizzle the garlic in a little olive oil then tip in the prawns and fry until pink. Scoop out the pan then add the wine and ’nduja and stir together. Add the tomatoes and cook until they just start to burst. Tip back the prawns with the drained pasta and toss everything together. Sprinkle with parsley and serve.
Original recipe from Olive Magazine, issue June 2015, available here.
If you are wondering what to do with your leftover ‘Nduja, try some of my other recipes featuring this spicy Calabrian salami paste.