Mussel & nduja linguine
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Ingredients
- 4 tbsp extra virgin olive oil
- 1 banana shallot, finely chopped
- 2 garlic cloves, squashed once with the side of a knife
- 700g mussels, debearded and cleaned
- 300g cherry tomatoes
- 40g nduja
- 100ml white wine
- 180g linguine
- ½ small bunch of parsley, finely chopped
Method
- STEP 1
Heat the oil in a large frying pan. Add the shallot and fry for 10 mins or until softened, then add the garlic and fry gently for 5 mins. Let it sit in the oil for 10 mins to infuse. Meanwhile, check through your mussels, rinse them well in cold water, discard any open ones, then tap each closed one gently on your work surface. If it opens, discard those too.
- STEP 2
Add the cherry tomatoes and nduja to the pan and cook over a medium heat for 10 mins, or until the cherry tomatoes have popped and become juicy. Tip the white wine into a large, lidded saucepan, bring to a simmer and add the mussels. Cover with a lid, raise the heat and cook for 5 mins, shaking the pan. Drain the mussels in a colander and discard any that have remained closed.
- STEP 3
Cook the linguine following pack instructions. Drain, reserving a splash of cooking water, then tip the pasta and water into the pan with the sauce. Add the mussels and toss everything together over a medium heat. Toss through the parsley, season to taste. then divide between two bowls.
