Roasted Moreton Bay Bugs with Linguine & Tomatoes
Roasted Moreton Bay Bugs with Linguine and Tomatoes
- 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
- 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.
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