4.1.17

Squid Ink Linguine with Nduja-White Wine Sauce and Shrimp

So I got a packet of squid ink linguine and was wondering how best to cook it. Most recipes call for a chilli and white wine sauce, to counter the moreish flavour of the squid ink, but I wanted a thicker, meatier sauce. So I got some nduja (pronounced "nu-ya"), a spreadable spicy Italian sausage that's paste-like. You can get it from &Sons, just call and reserve what you need. I also loaded this up with shrimp, which sweetness complements the squid ink. You can use other shellfish like clams, mussels, or lobsters.


Ingredients (feeds 4):
250 gm squid ink linguine, cook till 1 minute before al dente
4 tbsp butter
4 cloves garlic, minced
1 tsp chilli flakes
1 400gm can diced tomatoes
150 gm nduja
4 sprigs fresh thyme, leaves only
1 cup white wine (I used a dry riesling here)
1 cup prawn stock
20 prawns, deshelled and deveined
1 cup grated parmesan for garnishing


Directions:
1) Fry garlic and chilli flakes in butter, till fragrant, taking care not to burn the garlic.

2) Add tomatoes.

3) Add thyme, stirring it in.

4) Add nduja, breaking it apart and stirring it into the tomatoes to make a thick meaty sauce.

5) Add white wine, reduce till half.

6) Add prawn stock, swirling it in and reduce by half.

7) Add prawns, and fry till cooked through.

8) Add linguine, tossing it through till al dente.  Add a couple tablespoons of the pasta cooking water as necessary.

9) Season to taste and garnish with additional fresh thyme leaves.

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