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Squid ink pasta with bay bug and spicy pork ’nduja

per person

Preparation 20 minutes
COOKING
30 MINUTES

Recipe Lino Sauro
Wine Match Peter Bourne

Ingredients

20ml extra-virgin olive oil
30g carrot
30g celery
30g onions
1 garlic clove
50g prawn meat
60ml white wine
20g ’nduja
50g shellfish bisque broth
20g butter
1 Australian bay bug
200g squid ink semolina thick spaghetti

Method

1 Chop the vegetables, onion and garlic and sweat in olive oil. Add prawn meat and wine, cook until liquid has evaporated.

2Add the ’nduja and melt it down, add the bisque and the butter, season and cook slowly for 20 minutes.

3Once it is lukewarm, blend until very smooth and creamy.  

4Extract the meat from the bug shell, season half of it and drizzle with olive oil. Flambé it with a torch or bake for 2 minutes at 190˚C.

5Boil the pasta for 3 minutes in salted water, mix in the sauce and add the remaining raw bug meat. Sautée for 2 minutes and add flambéd bug meat.

Wine Match

2019 Girolamo Russo ’a Rina Etna Rosso, Sicily, Italy, A$58

Back on Mount Etna, but this time it’s a Rosso made with nerello mascalese. Pairing a red with sea-sweet flavours of bug meat may seem a stretch but it’s the depth and power of the squid ink pasta that sets the tone. The inclusion of the spreadable salami in the form of nduja adds extra layers of flavour. Russo’s a Rina is a buoyant red with acid and tannin playing equal roles and, as such,  the duo form the perfect foil to this ‘surf ‘n’ turf’ pasta.