I made an exciting discovery at my local farmer’s market a couple of weeks ago, an ingredient that I’d never heard of, or tasted before, Nduja. The label suggested using it to perk up casseroles, soups and pizzas, all of which I’m sure would be great. But, I knew there were far more exciting recipes to be conjured up with this spicy little gem, so even though I had no idea what I’d do with it, it came home with me.
For those of you that (like me) are unfamiliar with Nduja its Italian very soft pork salami with a liberal amount of chillies, and it really does pack a punch. So, seeing as its Italian, what better to pair it with than spaghetti? Well, having done my research I actually discovered, that surprisingly, it is the perfect accompaniment to crab.
I was so impressed with this spicy salami, especially with its melting quality when heated, it produces a wonderful fiery red sticky base for a sauce, to which I added a little, and I mean a little, water to thin it out, followed by half a tin of chopped tomatoes.
The best part about this delicious discovery was the price. It’s remarkably cheap for something so tasty and a little really does go a long way. Which, in its self is great, it means I have some left to enjoy like the Italians do, by spreading it on toasted bread with a big slab of cheese... I am actually salivating at the thought. In fact, I’d slice it off and eat it solo it’s so delicious.
You may be lucky enough to find Nduja at your local farmer’s market or deli. Failing that, it is widely available online. However you find it, I really do suggest you spend a little time pursuing it, its amazing stuff. The Guardian describes it as the “wonder ingredient of the moment” and I couldn’t agree more. My internet sources lead me to believe it is sold on Borough Market, so if you happen to be in London make sure getting your hands on this ingredient is a priority. I’m just itching to see what other recipes I can come up with. But for now I give you prawn, crab and Nduja spaghetti.
Takes: 10 minutes
250g of spaghetti
150g cooked and peeled king prawns
150g of white crab meat
½ tin of chopped tomatoes
2 tbsp of Nduja
3 garlic cloves, finely chopped
Bunch of basil, Julienne (finely chopped)
2 tbsp parmesan
Red chilli, finely chopped
Place the pasta on to boil, this should take 10 minutes.
Heat 1 tbsp of oil in a pan and add the garlic, fry for 2 minutes. Add the Nduja and allow to soften for a few minutes as it heats in the pan. Add 50mls of water and half a tin of chopped tomatoes, stir until combined. Continue cooking for 5 minutes.
Once the pasta is cooked, drain and add to the pan with the parmesan, basil, crab and prawns. Stir well just long enough to allow the prawns and crab meat to heat through.
Serve immediately, garnished with chopped basil and finely sliced red chilli.