Roasted Moreton Bay Bugs with Linguine & Tomatoes

Roasted Moreton Bay Bugs with Linguine & Tomatoes

Roasted Moreton Bay Bugs with Linguine & Tomatoes

Roasted Moreton Bay Bugs with Linguine and Tomatoes

Roasted Moreton Bay Bugs with Linguine and Tomatoes

Course Appetizer

Ingredients
  

  • 6 raw Moreton bay bugs, split in half lengthways
  • 60 g unsalted butter
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 400 g cherry tomatoes, halved
  • ¼ cup dry white wine
  • ½ cup cream
  • micro basil, to serve
  • 400 g linguine pasta
  • olive oil, for drizzling
  • sea salt & black pepper

Instructions
 

  • Preheat oven to 200°C Fan Assist.
  • Place bugs onto a roasting tray, cut-side up, andseason with salt and pepper. Drizzle with oil thenroast on the middle shelf for 8-10 minutes, untillightly caramelised and cooked through. (You willknow if the bug is cooked if the meat easily pullsaway from the shell and is opaque). Remove themeat from 8 halves and cut into chunks.
  • Meanwhile, cook linguine in a large pot of saltedboiling water until al dente.
  • Heat butter in a large frypan over medium heat for1-2 minutes until foamy. Add shallots and cook for 3 minutes until soft. Add garlic and tomatoes andcook, stirring, for a further 2 minutes until tomatoesbegin to soften but still hold their shape. Add wineand simmer for 1-2 minutes until almost completelyevaporated. Add cream and bug meat and bring to asimmer to heat through.
  • Reserve ⅓ cup of pasta water, then drain linguineand add to tomatoes with reserved pasta water.Season with salt and pepper and toss to combine.
  • Divide linguine between 4 bowls and sit 1 roastedbug halve on top. Drizzle with olive oil and scatterwith micro basil.
Keyword falcon, Roasted Moreton Bay Bugs with Linguine and Tomatoes
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published.

Recipe Rating