The Dolphin Hotel’s trucioli with mussels and ’nduja

"The Dolphin Hotel's pasta with mussels and 'nduja is to die for. Would you publish the recipe?" - Marco Ricci, Leichhardt, NSW

To request a recipe, email 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.

You'll need

60 gm crustless day-old Italian bread 80 ml (⅓ cup) olive oil, plus extra to serve 1 kg mussels, scrubbed, debearded 200 ml dry white wine 500 gm trucioli pasta (see note) 1 small bunch (200gm) cavolo nero, thickly sliced 20 gm drained anchovies in oil, finely chopped 80 gm ’nduja, skin removed (see note) 160 ml (⅔ cup) tomato passata 200 ml fish stock or water ½ lemon 1 bunch chives, finely chopped


  • 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.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Additional Notes

Trucioli, meaning shavings, is available from select Italian grocers, or online at If it’s unavailable, substitute large shell-shaped pasta such as lumaconi or conchiglie. ’Nduja, a spicy spreadable Calabrian salami, is available from select delicatessens and

Featured in

Mar 2017

You might also like...

Pasta recipes


Egg-yolk pasta dough

Roman recipes


Whole-egg pasta dough

Italian recipes


Mozzarella in carrozza

Gnocchi recipes


Basic pasta recipe

Italian frozen dessert recipes


Busiate with crab, ginger and pangrattatto

Italian poultry recipes


Almond and muscovado tiramisu

Pizza recipes


Conchiglione with ragu bianco, anchovies and wilted kale

Six sexy panna cottas


conversion tool