Simple food...

Adapted from “Gino’s Italian Coastal Escape” by Gino D’Acampo

Nduja is a spicy salami paste made with hot Calabrian chillies. You can find it online or in supermarkets.

Serve with a healthy serving of the sauce and this dish is almost like a thick prawn soup. The sauce itself is good to eat on its own….so make sure you have those toasted ciabatta to polish them off the plate!

Alternatively, I made some pasta to add to it and it was just as good!

Serves 4

Ingredients:

• 6 tablespoons extra virgin olive oil, plus extra for drizzling
• 6 anchovy fillets in oil, drained
• 1 medium red onion, peeled and finely sliced
• 150g pitted black olives, drained
• 50g nduja
• 2 tablespoons capers, drained
• 3 x 400g tins of chopped tomatoes
• 100g frozen peas, defrosted
• 20 large raw king prawns (head and shell on)*
• 4 tablespoons chopped fresh flat-leaf parsley

* Note: Gino’s original recipe called for prawns with head and shell on. However, that means you’ll need to dirty your fingers when eating this dish so what I recommend is to peel and devein the prawns, make stock out of the shell and heads and add to the sauce.

Instructions:

1. Heat the oil in a large frying pan or wok over a medium heat. Add the anchovies and fry for 3 minutes or until they break down, stirring occasionally.
2. Tip in the onion and fry for about 5 minutes or until slightly softened.
3. Stir in the olives, nduja and capers and fry for about 1 minute.
4. Add the tomatoes and peas and simmer for 6-8 minutes, stirring occasionally.
5. Stir in the prawns and parsley. Cook for about 6 minutes, turning the prawns halfway through cooking.
6. To serve, divide the sauce between 4 bowls or plates and place 5 prawns on top. Drizzle over a little oil. Serve immediately.
7. Don’t forget the toasted ciabatta.

OR instead of ciabatta, I made some pasta (those you have leftovers in the pantry) and made a delicious pasta dish with the remaining sauce: