I don’t know about you, but I absolutely love n’duja. The spicy, soft Italian sausage that packs a punch of flavour as well as chilli heat. I always get mine from Celino’s because it is such high quality and I can buy exactly the amount I need.
This simple dish only has a few ingredients and is so easy to put together, it’s perfect for a quiet night in when you want something a bit more special. Serve it with thickly sliced sourdough to mop up all that sauce, and a cool bottle of white wine. Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
N’Duja and Mussel Spaghetti
Ingredients (serves 2)
500g fresh mussels, cleaned and de-bearded
1 tbsp olive oil
1 shallot, finely diced
3 cloves crushed garlic
175ml white wine
400g tomato passata
Handful fresh parsley, roughly chopped
Salt & pepper
1. Put a saucepan with a lid over a medium heat. Add the oil and once hot, add the diced shallot and cook for a few minutes until soft. Add the garlic and n’duja and cook for a further 2-3 mins until the n’duja has broken down and is releasing all its oils.
2. Add the wine and allow to bubble until reduced by half, then add the passata, half of the fresh parsley, then season to taste with salt & pepper and leave to simmer. Meanwhile, cook your spaghetti to packet instructions.
3. Add your cleaned mussels to the sauce, cover with a lid and allow to cook for a couple of minutes (they’re cooked as soon as the shells open, discard any that don’t open). Add the cooked spaghetti to the sauce, toss everything together and serve with some fresh parsley scattered over. Enjoy!