AT A GLANCE
"The Dolphin Hotel's pasta with mussels and 'nduja is to die for. Would you publish the recipe?" - Marco Ricci, Leichhardt, NSW
REQUEST A RECIPE
To request a recipe, email email@example.com or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.
|01||Process bread in a food processor to medium-sized crumbs. Sift using a coarse strainer to remove fine crumbs (discard). Heat 2 tbsp olive oil in a frying pan over medium-high heat, add breadcrumbs and fry until golden brown (4-6 minutes). Remove from pan and set aside.|
|02||Heat a large saucepan over high heat. Add mussels and white wine, cover and steam, shaking pan occasionally, until mussels just open (1-2 minutes). Drain, reserving 2 tbsp cooking juices, and set aside until cool enough to handle (1-2 minutes), then remove mussels from shells.|
|03||Cook pasta in a large saucepan of lightly salted boiling water until al dente (14-15 minutes), adding cavolo nero in the final minute.|
|04||Meanwhile, stir anchovies in remaining olive oil in a large frying pan over medium heat until anchovies dissolve (1-2 minutes). Add ’nduja and sauté, breaking it up, until collapsed (1-2 minutes). Add passata, stir for a minute, then add fish stock and bring to the boil. Drain pasta and cavolo nero, add to passata mixture and toss to release starch from pasta and thicken sauce (20-30 seconds). Add mussels and reserved cooking juices, toss to combine and season with black pepper and a squeeze of lemon. Transfer to plates, scatter with chives and fried crumbs, and serve.|