Prawn, Crab and Nduja Spaghetti
I made an exciting discovery at my local farmer’s market a couple of weeks ago, an ingredient that I’d never heard of, or tasted before, Nduja. The label suggested using it to perk up casseroles, soups and pizzas, all of which I’m sure would be great. But, I knew there were far more exciting recipes to be conjured up with this spicy little gem. I was so impressed with this spicy salami, especially with its melting quality when heated, it produces a wonderful fiery red sticky base for a sauce, to which I added a little, and I mean a little, water to thin it out.
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Ingredients
- 250g of spaghetti
- 150g cooked and peeled king prawns
- 150g of white crab meat
- ½ tin of chopped tomatoes
- 2 tbsp of Nduja
- 3 garlic cloves, finely chopped
- Bunch of basil, Julienne (finely chopped)
- 2 tbsp parmesan
- Red chilli, finely chopped
Details
servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Place the pasta on to boil, this should take 10 minutes.
Step 2
Heat 1 tbsp of oil in a pan and add the garlic, fry for 2 minutes. Add the Nduja and allow to soften for a few minutes as it heats in the pan. Add 50mls of water and half a tin of chopped tomatoes, stir until combined. Continue cooking for 5 minutes.
Step 3
Once the pasta is cooked, drain and add to the pan with the parmesan, basil, crab and prawns. Stir well just long enough to allow the prawns and crab meat to heat through.
Step 4
Serve immediately, garnished with chopped basil and finely sliced red chilli.
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