Lemony Mussel & Nduja Summer Pasta

Best served with a chilled white wine like a Sauvignon Blanc or Vermentino!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil and cook pasta until just shy of al dente. Reserve about a ½ cup of pasta water.

Step 2

In a large pan, heat olive oil over medium heat. Add sliced leeks and cook until soft—about 5 minutes. Add halved cherry tomatoes and minced garlic and cook for another minute.

Step 3

Stir in the chopped anchovies and let them dissolve into the oil. Add the nduja and mix well until it melts into the sauce.

Step 4

Deglaze with white wine. Add in your mussels (if you’re using them), cooking for three to four minutes; discard any which remain closed. Remove at least half of them from their shells, optionally leaving the rest in for presentation. Stir in lemon juice and zest. (If you don’t plan to use mussels, reduce the amount of white wine to 1/4 cup.)

Step 5

Add the pasta and reserved pasta water to the pan. Toss well.

Step 6

Stir in grated cheese and season with black pepper. Garnish with fresh parsley or basil.