Linguini with Prawns & Nduja Crumb from Lulu

Ingredients:

Pasta

• 200g Tipo 00 flour 
• 200g semolina 
• 3 eggs 
• 6g squid ink 
• 12.5ml water 
• 100ml lime juice

Prawns

• 200g prawn cutlets (peeled and deveined) 
• 2 tbsp minced garlic 
• 1 tbsp minced shallots 
• ½ red chilli, finely chopped 
• 10g dill, chopped 
• 10g parsley, chopped 
• 10 cherry tomatoes, halved 
• ½ lemon, juiced 
• Olive oil (for marinating and cooking) 

Nduja Crumb

• 3–4 slices white bread 
• 2 tbsp nduja 

Method :

Pasta Dough 

• Mix the flour and semolina in a large bowl. Tip onto a flat surface and create a well in the centre. 
• Crack the eggs into the well. Whisk gently, then gradually incorporate the flour until a batter forms. 
• Knead the dough until smooth (about 5 minutes). Wrap and refrigerate for 20 minutes. 

Prawns

• Butterfly and devein the prawns. Rinse in cold water and strain. 
• Marinate with garlic, chilli, parsley, and olive oil. Cover and refrigerate. 

Nduja Crumb

• Blitz the bread into coarse breadcrumbs using a food processor. 
• Toast in a non-stick pan with nduja over medium-low heat, stirring constantly for 5 minutes until golden and fragrant. Set aside. 

Preparing the Linguini:

• Remove dough from fridge and cut into quarters. 
• Lightly flour one piece and flatten by hand. 
• Set pasta machine to setting 0 or 1. Roll dough through, fold in half, and repeat 5 times. 
• Reduce thickness one setting at a time, rolling through each step. Dust with flour as needed. 
• Stop at setting 5 or 6 (1–2mm thick). 
• Dust both sides, fold into thirds, and cut into 3–4mm wide strips. 
• Unfold and dust linguini to prevent sticking. 
• Rest on a floured surface for 10–15 minutes. 

Assembling the Dish:

• Boil a pot of salted water. 
• In a pan, sauté ½ tbsp garlic, 1 tbsp shallots, and cherry tomatoes in olive oil over medium-high heat. 
• Add 6–7 marinated prawns and cook briefly, then deglaze with 50ml white wine. Lower the heat slightly. 
• Cook pasta for 3–4 minutes in boiling water. Reserve some pasta water. 
• Add cooked pasta to the prawn pan with a splash of pasta water. Increase the heat and toss to combine. 
• Add dill, parsley, lemon juice, and 20g butter. Toss until coated and glossy. 

To Serve

• Plate pasta onto hot dishes. Garnish generously with nduja crumb and a drizzle of olive oil. 

LULU 

11 Station Street, Malvern