Nduja Prawn Linguine Recipe

Bring water to boil

Fill a large pot with 4–5 liters of water, bring to a rolling boil over high heat. Add 1 tablespoon salt once boiling.

Cook linguine

Add linguine and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 300 ml of pasta cooking water, then drain and set aside.

Sweat aromatics

While pasta cooks, heat 2 tablespoons extra virgin olive oil in a wide deep skillet over medium heat. Add finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes.

Add garlic and nduja

Stir in sliced garlic and 120 g nduja. Break up the nduja with a wooden spoon so it melts into the oil and onions, about 1–2 minutes, allowing the oil to take on its color and spice.

Deglaze

Increase heat to medium-high, add 60 ml dry white wine and scrape any browned bits from the pan. Cook until wine is reduced by about half, 1–2 minutes.

Add tomatoes & simmer

Add crushed canned tomatoes and 1 tablespoon tomato paste, stir to combine. Add 1/2 teaspoon sugar, 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to medium-low and simmer, uncovered, for 10–12 minutes to thicken and concentrate flavors. Stir occasionally.

Finish sauce

Stir in chopped parsley and chiffonade basil. If sauce feels too thick, add 2–4 tablespoons reserved pasta water to loosen. Taste and adjust seasoning.

Season prawns

Pat prawns dry with paper towel. Season lightly with 1 tsp sea salt and 1/2 tsp black pepper.

Pan-fry prawns

In a separate large skillet, heat 1.5 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Add prawns in a single layer (work in two batches if necessary). Cook undisturbed for 1.5–2 minutes until edges turn opaque and develop color. Flip and cook another 1–1.5 minutes until just cooked through. Remove prawns to a plate and keep warm. Do not overcook.

Crisp extra nduja

In the same skillet used for prawns (wipe out excess fat leaving about 1 tsp), add 30 g extra nduja over medium-high heat. Break it into small pieces and cook, stirring, until the fat renders and bits become crisp, about 2–3 minutes. Transfer crispy nduja to a paper towel-lined plate.

Combine pasta and sauce

Add drained linguine to the nduja tomato sauce pan. Toss to coat, adding reserved pasta water 2–4 tablespoons at a time as needed to create a silky sauce that clings to the pasta. Heat together for 1–2 minutes so pasta absorbs sauce.

Fold in spinach and prawns

Add baby spinach to the pasta and toss until just wilted (about 1 minute). Gently fold in the cooked prawns and half of the grated Parmesan, tossing once to combine and warm the prawns through without breaking them up.

Finish

Remove pan from heat. Add a light grating of lemon zest over the pasta and sprinkle remaining chopped parsley if desired. Taste and adjust salt/pepper.

Serve

Divide linguine among plates, top each portion with a sprinkle of crispy nduja and a generous dusting of grated Parmesan. Serve immediately.