Mussel and 'Nduja Pasta

Method

1. 01
   Step 1Clean the mussels

   Rinse the mussels and pull off the beards.

   Mussels
2. 02
   Step 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.

   MusselsWhite wine
3. 03
   Step 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.

   Mussels
4. 04
   Step 4Reduce the mussel stock

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

5. 05
   Step 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.

   ShallotGarlicZucchiniMussels
6. 06
   Step 6Soften the shallot and garlic

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

   Olive oilShallotGarlicSalt
7. 07
   Step 7Render the nduja

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

   Nduja
8. 08
   Step 8Add the mussel stock

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

   White wine
9. 09
   Step 9Cut the pasta

   Cut the fresh lasagne sheets into tagliatelle-style strips.

   Lasagna sheets
10. 10
    Step 10Cook the pasta2 min

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

    Lasagna sheetsPasta water
11. 11
    Step 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.

    MusselsLasagna sheetsPasta water
12. 12
    Step 12Finish with courgette

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

    ZucchiniBasilMusselsLemon