What exactly is nduja?

A spreadable, spicy sausage from Calabria – delicious for those who enjoy a kick.

Can I make this recipe without alcohol?

Yes, replace the wine with fish stock or a little water with lemon juice.

Which pasta works best with this dish?

Linguine or spaghetti works well – something that holds the sauce nicely.

How do I ensure the seafood doesn't become tough?

Cook them briefly and only add them back at the end of the sauce preparation.

Can I also use frozen seafood?

Yes, as long as they are properly thawed and patted dry – just be careful that they don't release too much moisture.

Pasta frutti di mare with 'nduja

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45min

•

Medium

If you love seafood and want some heat on your plate, then this pasta frutti di mare with nduja is just right. Think of juicy mussels, salty vongole, tender squid, shrimp, and luxurious scallops, combined with a spicy tomato sauce that gets that extra kick from the spicy Italian nduja. A classic from the sea with a Southern Italian punch. Ideal for a cozy dinner with friends or a night of pure enjoyment.

This pasta frutti di mare with nduja takes you to the Italian coast with a spicy touch from the nduja – southern, flavorful, and with a delightful spicy twist.

If you love seafood and want some heat on your plate, then this pasta frutti di mare with nduja is just right. Think of juicy mussels, salty vongole, tender squid, shrimp, and luxurious scallops, comb ...

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Ingredients

What do you need?

Quantity: 4P

Seafood mix 500 g vongole
500 g mussels
500 g squid
500 g shrimp (peeled or not, as desired)
500 g scallops

Base and sauce 2 tbsp olive oil
4 cloves garlic (finely chopped)
1 glass white wine
1 piece nduja (about 150 g) or slices of spicy chorizo
800 ml canned Datterini tomatoes
salt and black pepper

Pasta pasta of choice (e.g. linguine, spaghetti – 350 g)
salt for the cooking water

500 g vongole
500 g mussels
500 g squid
500 g shrimp (peeled or not, as desired)
500 g scallops

2 tbsp olive oil
4 cloves garlic (finely chopped)
1 glass white wine
1 piece nduja (about 150 g) or slices of spicy chorizo
800 ml canned Datterini tomatoes
salt and black pepper

pasta of choice (e.g. linguine, spaghetti – 350 g)
salt for the cooking water

Make it veggie!

Replace seafood with:
250 g king oyster mushrooms (sliced, fried)
250 g artichoke hearts
250 g grilled eggplant
250 g zucchini (in half moons)
250 g cherry tomatoes
Use a spicy veggie spread or harissa as an alternative to nduja.

Preparation method

How do you make this?

Start with the basics – Heat the olive oil in a large pan and gently sauté the garlic until it starts to smell, without coloring it.
Vongole & mussels – Add the vongole and cover. Let them open in a few minutes and scoop onto a plate, do the same with the mussels. Remove the mussels that do not open. Take them out of the pan once they are open and set aside to cool a bit, then chop them and keep aside.
Preparing squid – Cut the squid open and make crosswise cuts on the inside, without cutting all the way through. Cut into pieces of 4-5 cm. Sear them briefly in the same pan until they curl nicely. Remove these from the pan as well.
Seasoning the sauce – Now add the nduja to the pan and let it melt. Once nicely thickened, deglaze with white wine, let it simmer for 2-3 minutes, then add the tomato passata, season with salt and pepper, and let it simmer gently.
Cook the pasta as indicated on the package in salted water and drain, keeping a cup of cooking water aside to thin the sauce if necessary.
Add the seafood back in – Add the squid and shrimp to the sauce and let simmer for a minute. Add the pasta and the chopped vongole and mussels and stir everything together briefly.
Finishing and serving – Optionally finish with some parsley and a wedge of lemon. Serve immediately.

Tips

Work with super fresh seafood for the best result.
You can peel the scampi for convenience, or just leave them as they are for the looks.
No nduja? A few slices of chorizo or some chili oil will do too.