Our Favourite Recipes
Squid & 'Nduja Pesto Pasta

Squid & 'Nduja Pesto Pasta

Squid and sausage is just a classic combination. This recipe uses a jar of Sacla' 'Nduja Pesto, packed with spicy Calabrian flavour, to create a traditional favourite in no time at all. Don't forget the fennel – it gives everything a lovely lift.
Profile Serves: 4
Icon/Time On the table in: 40 mins
Printer Print
Buon Appetito


  • 400g fresh or frozen prepared squid (cut into rings and tentacles)
  • 1 tbsp. olive oil
  • Salt & black pepper to taste
  • 400g linguine
  • 1 jar Sacla' 'Nduja Pesto
  • Fennel fronds for topping


  1. Heat the griddle pan. Toss the squid with olive oil and cook for a couple of minutes on each side until it begins to char. Remove and set aside. You may need to do this step in batches
  2. Add pasta to a pan of boiling, salted water and cook as per pack instructions. Drain and return the pasta to a pan with a little of the cooking water
  3. Stir through the ‘Nduja Pesto and cooked squid into the pasta
  4. Transfer to a serving dish and top with fennel 
Printer Print