Moreton Bay Bug Linguine

• moreton bay bug, halved, cleaned4 piece
• linguine200g
• garlic, thinly sliced4 clove
• chili flakes½ tsp
• olive oil3 tbsp
• butter1 tbsp
• white wine80ml
• lemon, zested1 piece
• parsley, chopped¼ bunch
• salt½ tsp
• black pepper¼ tsp

Method

1. 1

   Bring a large pot of well-salted water to the boil.

2. 2

   Split bugs in half lengthwise; remove the digestive tract from each. Keep the meat in the shell for flavour.

3. 3

   Drop linguine into the boiling water and cook to al dente.

4. 4

   Meanwhile, heat olive oil in a wide pan; add crushed garlic and chili flakes and cook 30 seconds.

   Don't brown the garlic — bitter.

5. 5

   Add bug halves cut-side down and cook 2 minutes; deglaze with white wine and let it reduce by half.

6. 6

   Tip drained pasta into the pan with a splash of pasta water, butter, lemon zest, and parsley; toss until glossy.

   Pasta water is the secret to a silky sauce.

7. 7

   Lift bug meat from shells, fold through, season with salt and pepper, and finish with extra parsley.

Per serving

620

kcal

32g

protein

72g

carbs

18g

fat