Squid Ink Linguine with Mussels & Nduja
Rustichella pasta can always be relied on to cook to a perfect al dente and to maintain its texture, which is perfect for holding onto pasta sauce. Rustichella's striking black squid ink linguine is a great option for simple, seafood-forward dishes. Here, Julie le Clerc has cleverly paired the linguine with fresh mussels and a spicy nduja tomato sauce. Julie has used Colonna's classico extra virgin olive oil to add layers of flavour to the sauce, initially to sauté the garlic and later to drizzle over the dish just before serving. We recommend a bottle of our Izadi Rosé as a delightful wine pairing with this delicious dish. Enjoy!
Serves 4
Colonna classic extra virgin olive oil (EVO)
2 cloves garlic, sliced
1.2 kg mussels, well-scrubbed, beards removed
300g Rustichella squid ink linguine
4 Tbsp Callipo nduja di Spilinga
2 Tbsp Forvm Cabernet Sauvignon vinegar
330g Alicos salsa pronta di pomodoro
Sal de Añana Provençal herb salt
Freshly ground Spice Trader black pepper
3-4 Tbsp coarsely chopped Italian parsley
Recipe courtesy of Julie Le Clerc