Squid Ink Pasta with Prawns, Nduja, and Tomato

Ingredients for Squid Ink Pasta with Prawns, Nduja, and Tomato

• 450g large head-on or shell-on prawns

• 3 tablespoons olive oil, divided

• 6 garlic cloves, divided, 2 smashed, 4 thinly sliced

• 1 עלה דפנה

• 150g tomato passata or puréed whole peeled tomatoes

• 110g nduja

• מלח כשר

• 350g squid ink linguini

• 1/4 cup fresh lemon juice

• 1/4 cup chopped fresh parsley, plus more for serving

• פלפל שחור טחון טרי

Peel and devein prawns, saving heads and/or shells. Finely chop prawns; set aside. Heat 1 tablespoon oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved prawns heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 475ml water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8–10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.

Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 240ml stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavours have melded, about 3 minutes. Stir in reserved prawns and cook, stirring occasionally, until opaque, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the centre). Drain pasta, reserving 350ml pasta cooking liquid.

Add pasta and 240ml pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and 1/4 cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.

Do ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill prawns separately.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.