SALAMI PASTA RECIPES

Steps:

• Bring some water for the pasta to the boil in a pan and salt generously â?? or to taste â?? then put in the ditalini or mezzi tubetti, which will probably need around 10 minutes (though check the packet instructions).
• Meanwhile, get on with making the sauce. Warm a fairly wide, heavy-based pan and toss in the salami strips, not worrying if they clump together. Stir with a wooden spoon over a medium heat for a minute or two.
• Tip in the tomatoes and slosh about ½ can water around in the empty can, then add that, too.
• Drop in one tablespoon of the butter and stir well with your wooden spoon, then add the bouquet garni and the drained beans. Stir well, then leave it to bubble away â?? firmly but gently â?? while the pasta finishes cooking.
• Just before draining the pasta, lower in a small cup and take out a little of the cooking water. Drain the pasta well.
• Stir the drained pasta into the sauce, then remove the pan from the heat and stir in the remaining butter. If you think the sauce needs loosening a little, splash in some of the reserved pasta cooking water and stir again with your wooden spoon. Leave to stand for 2 minutes before serving, then remove the bouquet garni.

Steps:

• Season shrimp with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
• Meanwhile, heat a large heavy pot over medium. Cook salami, turning occasionally, until crisp around the edges (some of the fat will have cooked out), 6–8 minutes. Transfer to a small plate.
• Melt butter in same pot. Add lemon zest, garlic, red pepper flakes, and fennel seeds; cook, stirring often, until garlic is just golden, about 2 minutes. Add chopped fennel, season with salt, and cook, stirring often, until softened, about 2 minutes. Add wine and increase heat to medium-high; cook, stirring occasionally, until alcohol smell is mostly gone, about 3 minutes. Add shrimp and paprika and cook, stirring occasionally, until shrimp are bright pink, about 2 minutes.
• Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and cook, stirring often, until pasta is well coated and glossy, about 4 minutes.
• Remove pasta from heat, season with salt, and mix in lemon juice, parsley, and salami. Divide pasta among shallow bowls or plates to serve.