Black Linguine Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add a generous pinch of salt. Add 12 oz black linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Zest the lemon and half the orange. Juice half the lemon and the half orange; reserve the other lemon half for finishing. Keep zest with the other citrus zest for the sauce and finishing.

In the last minute before serving, warm 2 tbsp olive oil and 1 tbsp butter in the skillet with the sauce so the pasta is glossy. Toss cooked linguine into the sauce with a splash (about 1/3 to 1/2 cup) of reserved pasta water to loosen, then finish with lemon juice to taste and adjust salt and pepper. Stir in sliced scallions (green parts) and 1 tsp lemon zest.

Pat the shrimp dry and season lightly with salt and pepper.

Heat a large wide skillet over medium heat. Add 1 tbsp olive oil. When oil is shimmering, add minced shallot and sauté 1–2 minutes until translucent.

Add 3 minced garlic cloves and 2 tbsp nduja to the pan. Cook, stirring, 1–2 minutes until the nduja melts and becomes fragrant and the garlic is softened but not browned.

Add the thinly sliced fennel to the skillet and cook 2–3 minutes until it begins to soften.

Pour in 1 cup dry white wine to deglaze the pan; bring to a simmer and reduce by about half (3–5 minutes). Add 1 cup stock, stir, and simmer 2–3 minutes to marry flavors. Taste and adjust seasoning—nduja is salty and spicy so add salt sparingly.

Add the seasoned shrimp in a single layer, cook 1–2 minutes per side (depending on size) until just opaque and cooked through. Remove shrimp to a bowl and keep warm. Stir in 1 tsp lemon zest into the sauce.

If the sauce seems too thin, simmer an additional 1–2 minutes to reduce; if too thick, add a splash of reserved pasta water to reach a silky consistency.

While pasta cooks, heat 1 tbsp olive oil in a small skillet over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 3 tbsp breadcrumbs and toast, stirring, until golden, about 2–3 minutes. Remove from heat and stir in 1 tbsp chopped fennel fronds, 1/4 tsp salt and a pinch of black pepper. Keep warm or room temperature.

Return the skillet with the sauce to medium-low heat. Add the drained linguine to the sauce and toss thoroughly so pasta is coated, adding reserved pasta water as needed to achieve a glossy finish (about 1/4–1/2 cup). Add the cooked shrimp back to the pan and gently fold to combine, taking care not to overcook shrimp.

Taste and adjust seasoning with salt, freshly ground black pepper and a squeeze of lemon (use reserved lemon half). Add the juice of up to half the orange if you want a slightly sweeter citrus brightness; use to taste.

Plate the black linguine topped with shrimp and sauce. Sprinkle the toasted fennel breadcrumbs over each portion and finish with sliced scallions and a few extra fennel fronds. Drizzle a little extra-virgin olive oil over the top if desired and serve immediately.