- 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
- 1Process 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.
- 2Heat 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.
- 3Cook pasta in a large saucepan of lightly salted boiling water until al dente (14-15 minutes), adding cavolo nero in the final minute.
- 4Meanwhile, 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.
Trucioli, meaning shavings, is available from select Italian grocers, or online at denigrocer.com.au. 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 simonjohnson.com.