1. Cook Pasta in salted boiling water as to package instructions. We like to cook our pasta ahead of time and oil lightly and allow to cool on a sheet tray.
2. In a large saucepan add grapeseed oil and nduja sausage on a medium heat allow the sausage to render until brown and or/ dissolved.
3. Add prawns and garlic to pan saute until tender and garlic is tan/ lightly browned
4. One garlic is lightly browned deglaze pan with white wine and turn on high and allow to reduce by ½.
5. Add chicken stock and pasta to pan and allow to heat the noodles through
6. lower heat to medium low, Add butter to monte in pan (constantly stirring to incorporate)
7. turn heat off and toss in lemon juice and chines red vinegar should be a little brothy
8. spoon into 2 bowls evenly (or not) top with picked Italian parsley and pickled chilies to your desire (the pickle and spice cuts the richness of the dish)

Cold pickled Hungarian Hot Peppers

Part A: In a pot boil…

1 bay leaf
125ml rice wine vinegar
125ml plain white vinegar
80ml sugar
30ml Kosher salt
500ml water
Allow to cool overnight….

Part B: In a jar or pyrex container…
1Lb Fresno Chilies sliced ¼ inch thick
1/4Lb Fresno chilies sliced ¼ inch thick
3 cloves Garlic finely slivered

Pour chilled liquid over chilies and garlic and cover. At least 1 day before using. But worth the effort.
If extra liquid keep to make more!