Nduja and cherry tomato vongole

Now if you’re expecting a traditional spaghetti vongole then think again! Vongole is a classic Venetian clam pasta dish but this is a twist on it. I have used a touch of nduja which is a Calabrian spreadable salami to add a chilli hit along with some vine cherry tomatoes which give the pasta a wonderfully light, summery feel to it. It is also a perfect way to try clams in pasta if you haven’t had them before. I also used linguine instead of spaghetti for a change and the sauce clings perfectly to it.

Clams can be bought fresh or you can also get them jarred in good Italian delicatessens. I was recently bought a jar so used this and I was pleasantly surprised! They needed very little preparation apart from a quick drain and I then removed any that were already open and any pieces of broken shell and away I went!

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Ingredients- serves 2
200g linguine
1 tbsp olive oil
2-3 garlic cloves- finely chopped
1/2 tbsp nduja
50ml dry white wine
100g vine cherry tomatoes
250g clams or one jar of clams- washed and drained
Fresh basil- chopped

1. Bring a large pan of water to the boil for the pasta and cook according to packet instructions. The pasta will be finished off in the sauce so aim for al dente; drain and set aside whilst you crack on with the sauce.

2. Take a wide pan and heat the oil over a medium heat. Add the garlic cloves and cook for a couple of minutes until starting to soften. Stir in the nduja so it starts to break and melt into the oil before pouring in the wine. Simmer until reduced by half. Take the cherry tomatoes and quarter them. Add the tomatoes in and simmer until the tomatoes start to reduce and thicken. Taste and adjust the seasoning if needed.

3. When the tomatoes are nearly ready, add the drained linguine into the pan and combine with the sauce so it is well coated. Carefully tip the clams into the pan, cover for a couple of minutes and steam until the shells open. Discard any that do not open. Finish with the basil and serve in warmed bowls immediately.

Nduja and cherry tomato vongole- a summery version of an Italian classic that is perfect for dining al fresco!

 

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Seared scallop, king prawn and crab linguine

This scallop, prawn and crab linguine is a celebration of seafood. I have paired it with the lightness of creme fraiche, the tang of lemon and the freshness of parsley to lift the dish to dizzy heights. A hint of red chilli also works well here if you like to add an extra layer of flavour. The sauce should lightly coat each strand of pasta; if you find it is a bit too thick then add a splash of the pasta water to loosen it slightly.

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Ingredients- serves 4
300g linguine
Knob of unsalted butter
300g raw king prawns- peeled and deveined
300g scallops- cleaned
Pot of white crab meat
1 clove of garlic
1 small red chilli- deseeded and finely chopped (optional)
100ml white wine
2-3 tbsp creme fraiche (I used light creme fraiche)
Lemon
Handful of fresh flatleaf parsley- finely chopped

1. Start off by boiling a large pan of water and cook the linguine according to the packet instructions; drain when al dente. As the pasta starts off then get going on the sauce as this is relatively quick.

2. Take a nonstick frying pan and heat the knob of butter over a medium heat. Sear the scallops for approximately 3 minutes on each side until golden, remove from the pan and set aside. Cover with foil. The scallops I used were large and I then cut them across so give two discs so it was easier to toss through the pasta.

3. Add a glug of oil to the pan and fry off the garlic and chilli (if using) for a minute or two. Pour in the wine and cook until reduced by half. Lower the heat and add the creme fraiche, a good squeeze of lemon juice and the prawn and crab. Simmer until the prawns are cooked through and a beautiful blush pink. Just before this, add the scallops back into the pan. Before serving sprinkle through some parsley and toss the scallop sauce through the pasta.

Seared scallop, prawn and crab linguine- simple, fresh and decadent!