Squid & 'Nduja Pesto Pasta

On the table in 40mins

Serves 4


  • 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 griddle pan. Toss the squid with olive oil and cook for a couple of minutes on each side until beginning 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 pasta to pan with a little of the cooking water.
  3. Stir through the Sacla’ ‘Nduja Pesto and cooked squid into the pasta.
  4. Transfer to a serving dish and top with fennel fronds.

Made with...

Sacla' 'Nduja Pesto 90g

Right on the toe of Italy, fiery Calabrian chillies conquer the cuisine. And ’Nduja, the local giant sausage, is packed with plenty of them. Some people say it’s similar to...

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