Squid & ‘Nduja Pesto Pasta


  • 400g fresh or frozen prepared squid (cut into rings and tentacles)
  • 1 tbsp. olive oil
  • Salt & black pepper
  • 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.
Serves: 4Cooking time: Share recipeReview this recipe


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