Squid Ink Pasta with Prawns, Nduja, and Tomato

Ingredients for Squid Ink Pasta with Prawns, Nduja, and Tomato

• 450g large head-on or shell-on prawns

• 3 tablespoons olive oil, divided

• 6 garlic cloves, divided, 2 smashed, 4 thinly sliced

• 1 bay leaf

• 240ml tomato passata or puréed whole peeled tomatoes

• 110g nduja

• Kosher salt

• 350g squid ink linguini

• 1/4 cup fresh lemon juice

• 1/4 cup chopped fresh parsley, plus more for serving

• Freshly ground black pepper

How to make Squid Ink Pasta with Prawns, Nduja, and Tomato

Peel and devein prawns, saving heads and/or shells. Finely chop prawns; set aside. Heat 1 tablespoon oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved prawns heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 475ml water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8–10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.

Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 240ml stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavours have melded, about 3 minutes. Stir in reserved prawns and cook, stirring occasionally, until opaque, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the centre). Drain pasta, reserving 350ml pasta cooking liquid.

Add pasta and 240ml pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and 1/4 cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.

Do ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill prawns separately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.