Creamy Nduja and Mussels Rigate
- Mussels 1kg
- Nduja 1/4
- Mezze Rigate pasta 300g – from the Yorkshire Pasta Company
- Tomato puree 2tsp
- White wine
- Creme fraiche 2tsp
Step by Step Instructions
Start by cleaning the mussels, check for any dead ones by slapping them, if they don’t close, they’re dead.
Take out the beards and give them a scrub then leave in salty water for 15 min, this makes them exude all the nasty stuff inside them like sand and algae.
Get some onions frying in a pan.
Get the Nduja frying in another with a little oil.
Get the pasta cooking in some salted water.
Once the onions are turning clear add the mussels, after about 30 seconds in the pan add white wine and pop a lid on, the steam will cook the mussels.
Once the Nduja is browning, get the garlic in the pan and cook till fragrant then add tomato paste and pasta water then crème fraiche and combine.
Open the lid after about 3 minutes and the mussels should be open and cooked, toss any that are still closed and add them to the sauce with a little of the wine used to steam them.
Once the pasta is al dente get it in the pan and combine.