Italian recipe: calamari e 'nduja

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'Nduja is a very spicy spreadable pickled salami from Calabria. Like bottarga en Mojama is 'nduja a new trendy ingredient used by modern chefs and sold in specialty stores. It is available in pots and has a long shelf life. Italians also eat it on bread. With this unique ingredient in the cupboard, you can impress your guests by serving them something out of the ordinary.

With this Italian recipe we make calamari (squid rings) and 'nduja. The recipe comes from the italian cookbook Pure Pasta from Laura Santtini.

Ingredients for 2 people

2 tbsp extra virgin olive oil
2 garlic cloves, crushed, peeled and halved lengthwise
200 grams of dried pasta or 160 grams of fresh pasta
2-3 tbsp 'nduja, to taste
300 grams squid, cleaned and sliced
a handful of basil, in strips or flat-leaf parsley, roughly chopped
a handful of arugula, in strips
zest of 1 lemon
salt and freshly ground black pepper

Laura Santtini in the kitchen (Photo: laurasanttini.com)

Preparation

For the pasta, bring a large pot of water to the boil with some salt and follow the instructions for al dentepasta.

Meanwhile, make the sauce. Heat the oil in a large non-stick frying pan. Add the garlic and cook, stirring, for a few minutes to give the oil flavor.

Add the pasta to the boiling water and cook according to package directions.

Wait for the garlic to brown and add one tablespoon of the 'nduja and the squid. Season the mixture and cook over high heat for three to four minutes, until the squid is cooked through, but not rubbery.

Remove the pan from the heat, stir in the remaining 'nduja and the basil or parsley. Set the mixture aside. Drain the pasta but keep 2,5 dl of the cooking water. Place the hot, drained pasta in the pan with the squid and add a splash of reserved cooking water and more olive oil if necessary.

Mix in the arugula and lemon zest and stir vigorously over high heat until the pasta is creamy and well coated. Serve the pasta immediately with plenty of extra black pepper.

Pure Pasta – 70 delicious, original recipes
by: Laura Santini
176 pages
€ 25
Edicola Culinary, June 2017
ISBN 9789492500298