Pasta with nduja mussels
4
15 minutes
10 minutes
Italian
1 hour
Super simple. Very tasty! One of my all time favorites, made better! A pasta with mussels is good, but when you add a little nduja to it, it will blow your mouth and mind away! It just gives this dish the extra deepness, fattinness and kick you want!
Ingredients
Pasta
- 400 gr 00 flour
- 4 eggs
- Olive oil
Mussels and sauce
- Extra virgin olive oil
- White wine
- 3 garlic cloves
- Nduja
- Tomato paste
- 15 cherry tomatoes
- 1.5 kg mussels
- Bunch parsley
- Salt
- Pepper
Directions
Make a nest of flour on a clean surface, add the eggs to the middle together with a little olive oil. Slowly whisk the eggs and incorporate with the flour, when incorporated knead for about 10 minutes to a smooth dough ball.
- Cover the dough in plastic wrap and let rest at room temperature for about 30-60 minutes.
- In the meantime clean your mussels under some cold water and pick out the cracked and broken ones. Set aside in a bowl with water.
- Make slices of the garlic, slice the stems of the parsley and cut the cherry tomatoes into quarters or six pieces.
- Slice the dough ball in 6 pieces and roll out on a floured surface until you can almost see through it. Slice into the desired pasta shape and boil until al dente in salted water for a few minutes.
- Add olive oil to a big pan, saute the garlic, parsley stems, tomato paste and nduja until fragrant. Toss in half of the tomatoes and cook another few minutes, before adding the mussels with a splash of white wine.
- Put the lid on the pan and shake after a few minutes to mix the mussels. When the mussels are almost open, add in the other half of the tomatoes, chopped parsley leaves, salt and pepper.
- Take ½ to ¾ of the mussels out of the pan and go in with the al dente pasta and some pasta water. Let the sauce thicken and serve directly.
- Plate the pasta with a little more sauce on top, mussels on top and some chopped parsley. Enjoy!