Roasted Moreton Bay Bugs with Linguine & Tomatoes
6 raw Moreton bay bugs, split in half lengthways
60g unsalted butter
2 shallots, finely chopped
1 clove garlic, finely chopped
400g cherry tomatoes, halved
¼ cup dry white wine
½ cup cream
micro basil, to serve
400g linguine pasta
olive oil, for drizzling
sea salt & black pepper
Preheat oven to 200°C Fan Assist.
Place bugs onto a roasting tray, cut-side up, and season with salt and pepper. Drizzle with oil then roast on the middle shelf for 8-10 minutes, until lightly caramelised and cooked through. (You will know if the bug is cooked if the meat easily pulls away from the shell and is opaque). Remove the meat from 8 halves and cut into chunks.
Meanwhile, cook linguine in a large pot of salted boiling water until al dente.
Heat butter in a large frypan over medium heat for 1-2 minutes until foamy. Add shallots and cook for 3 minutes until soft. Add garlic and tomatoes and cook, stirring, for a further 2 minutes until tomatoes begin to soften but still hold their shape. Add wine and simmer for 1-2 minutes until almost completely evaporated. Add cream and bug meat and bring to a simmer to heat through.
Reserve ⅓ cup of pasta water, then drain linguine and add to tomatoes with reserved pasta water. Season with salt and pepper and toss to combine.
Divide linguine between 4 bowls and sit 1 roasted bug halve on top. Drizzle with olive oil and scatter with micro basil.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
