Our Favourite Recipes
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.
Buon Appetito
Ingredients
- 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
Method
- 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
- 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
- Stir through the ‘Nduja Pesto and cooked squid into the pasta
- Transfer to a serving dish and top with fennel
