SERVES 2
TOTAL TIME: 45 MINUTES
INGREDIENTS
- Wass Farm Nduja
- 1 Dressed Crab
- 30g Butter
- 15g Flour
- 1 Garlic Clove
- ½ tsp Paprika
- ¼ tsp Mace
- 250ml Whole Milk
- 100g Gruyere
- 15g Parmesan
- 200g Conchiglie Rigate Pasta
- Salt
- Pepper
METHOD:
- Grate the cheeses. Mix the Flour, paprika and mace.
- Prepare a saucepan of salted boiling water.
- Add the butter to a saucepan over a medium heat.
- Grate/crush the garlic and add that to the butter.
- Cook for 2 minutes and then stir in the flour mix. Cook out the flour for a few minutes before gradually adding the milk, whisking regularly. Once you have a smooth sauce tear in 60g Nduja. Whisk over a gentle heat until the Nduja melts into the sauce.
- Once nicely smooth, add the cheese a small amount at a time, mixing each time.
- Keep the sauce over a gentle heat while you cook the pasta. Season to taste.
- Add the pasta to the boiling water and cook until al dente.
- Stir as much crab as you like into the cheese sauce.
- Drain the pasta (reserving half a mug of pasta water) and add to the sauce. Mix well over a gentle heat for 2 minutes. Loosen with pasta water if necessary.
- Spoon the pasta into 2 bowls and top with crispy breadcrumbs if you like.
Thank you to Premote for this delicious recipe and photo.