Mussel and 'Nduja Pasta

Réalisation

1. 01
   Étape 1Clean the mussels

   Rinse the mussels and pull off the beards.

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2. 02
   Étape 2Open the mussels2m 30s

   Add the mussels to a very hot pan with the white wine, cover with a lid and cook for two to three minutes until they are open.

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3. 03
   Étape 3Strain the cooking liquid

   Pour the liquid through a sieve to keep the mussel stock. Let the mussels cool for two to three minutes, then pick them out of the shells.

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4. 04
   Étape 4Reduce the mussel stock

   Return the strained liquid to the pan and reduce it by two thirds to intensify the flavour.

5. 05
   Étape 5Prepare the aromatics

   Finely chop the shallot, slice the garlic and grate the courgette. Roughly chop half of the mussels and keep the other half whole.

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6. 06
   Étape 6Soften the shallot and garlic

   Heat olive oil in a pan with a pinch of salt and cook the shallot and garlic quickly.

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7. 07
   Étape 7Render the nduja

   Squeeze the nduja into the pan and cook until it is nicely rendered, then turn the heat up.

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8. 08
   Étape 8Add the mussel stock

   Pour in the reduced mussel stock and reduce until the sauce is thick enough to draw a line through.

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9. 09
   Étape 9Cut the pasta

   Cut the fresh lasagne sheets into tagliatelle-style strips.

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10. 10
    Étape 10Cook the pasta2 min

    Cook the pasta in boiling water for about two minutes, then drain it, reserving some pasta water.

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11. 11
    Étape 11Combine pasta and sauce1 min

    Add the chopped mussels to the sauce, then add the pasta and a splash of pasta water and toss together for a minute.

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12. 12
    Étape 12Finish with courgette

    Add the grated courgette, basil, the remaining mussels and lemon juice, and toss everything together.

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