Linguine with Spicy N’duja, Tomatoes, Fennel and Yellow Courgette.

I first encountered Spicy N’duja at our local Wednesday Market here in Kenmare a few weeks ago. I was totally intrigued by it’s shape but also by the warning that came with it from the man selling it to me, his words were “it’s VERY spicy”, what he didn’t know was we love spice and I love a challenge!

Our trip home to West Cork last weekend saw me return to Kerry with a stash of local produce among which was some gorgeous ‘West Cork Garlic’. This garlic is special and has the most amazing flavour, texture and smell so I knew I wanted to team it up with something really special as it packs such a punch

All of that led me to this dinner which was 100% inspired by my trip to West Cork and a nostalgic trip out to Gearhies Pier on a stormy Saturday afternoon to watch the waves crash against the coastline, the Garlic I bought in Mannings Emporium, the stunning little organic Yellow Courgette that I spotted in Organico grown in Ardngeehy Beg (the address from which Mr C and I started out our life together)  and the Spicy N’juja that I got from The Real Olive Company stall at our local Farmers Market here in Kenmare.

It’s a very simple recipe, if you can’t get N’duja then use a similar spiced sausage or some good fresh chorizo. I love how the fennel works with the red pepper in this and how together they bring out the background flavour of the N’duja. It takes under 15 minutes to cook and is one that my gang gobbled up…..this makes for me the perfect meal to start the week and what’s better than local produce, cooked simply and a pot full of memories made?

I cooked this recipe on my Snapchat (kenmarefoodie) as part of my #mondaycookalong where people cook a dish with me in an effort to get more people back to homecooking. If you’d like to join our #mondaycookalong then you can add me on Snapchat here snapchat.com/add/kenmarefoodie

1. Bring a big saucepan of water to a boil, add the linguine and cook as per packet instructions.
2. Pour the olive oil into a cold frying pan and add the garlic. Place on the heat and slowly bring to a medium heat stirring the garlic to ensure it doesn’t burn but allowing the flavour to infuse the oil.
3. Add the courgette and red pepper, season with some salt and pepper and sautee for 2 minutes.
4. Add the N’duja, chorizo or spicy sausage to the pan and cook for a further 2 or 3 minutes.
5. Add the chopped tomatoes, a pinch of sugar and check the seasoning. Allow to cook for 6 or 7 minutes or until the tomatoes have cooked down nicely.
6. Spoon in your creme fraiche and stir through.
7. Strain the pasta when cooked and refresh under cold water, return to the pot and stir in the spicy N’duja sauce.
8. Serve with lots of torn basil and freshly grated parmesan.