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
Heat 1 Tbsp EVO in a large pot over a medium heat. Add the garlic and cook for 1 minute until fragrant. Add 2 cups water and the mussels. Bring liquid to a simmer, cover pot and cook for 4-5 minutes, shaking the pot regularly until the mussels open. Remove mussels and set aside. Strain the cooking liquid and reserve to use later as stock.
Meanwhile, bring a large pot of generously salted water to the boil, add the pasta and cook according to packet instructions (8-11 minutes), until al dente. Drain well.
Heat 2 Tbsp EVO in a large pan over a medium-high heat. Add the nduja and break it up into a paste using a wooden spoon. Add the vinegar and simmer for 30 seconds then stir in the tomato salsa and 1 cup of the reserved mussel stock. Simmer for a couple of minutes, stirring occasionally until the sauce reduces slightly. Taste and adjust seasoning with salt and pepper, if required.
Add the mussels and the pasta to the sauce and simmer for 1-2 minutes, tossing well until the sauce coats the pasta and the mussels have warmed through. Add the parsley and toss well to combine. Finish with an extra drizzle of EVO and serve immediately.
Recipe courtesy of Julie Le Clerc
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