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Bug Fettuccine

Source of Recipe

Paul Marks on Recipe Circus


Recipe Introduction

I've spent a lot of time looking for a fettuccine dish that uses Moreton Bay Bug Meat. Moreton Bay Bugs, sometimes called Balmain Bugs, are a basically a smallish lobster, and are regarded as a delicacy in Australia. So I have modified Paul's Prawn Fettuccine recipe a little and "Australianised" it.

Recipe Link: http://recipecircus.com/recipes/Catgurrl/Pasta/Prawn_Fettucine.html

List of Ingredients

250 gms Bug Meat.
1/4 cup diced bacon.
4 Tablespoons Olive Oil.
Enough Fettuccine to feed your family.
2 cloves sliced garlic.
1 cup chopped tomatoes (canned variety is fine).
Salt and Pepper to taste.
1/2 cup white wine. (Drink the other half)
2 tablespoons butter
2 cups baby rocket.


Recipe

If you are using whole green bugs I highly reccommend that you head them and place the heads in a pot of water with some onions and carrot to create a stock. Use the strained stock to cook your fettuccine.

While your pasta is cooking (about 12 mins), put 2 tablespoons of olive oil in a pan. Cook bug meat until done, but cooking it for too long will spoil it. Remove bug meat and place on paper towel to drain.

Add sliced garlic to the pan. Don't brown it as this makes the garlic bitter. Add bacon and cook. Add tomatoes, a little chilli ( or a lot if you like it hot)and the white wine and reduce by half.
Whisk in the butter, after it melts add the drained pasta and baby rocket and toss well. Toss through bug meat, and serve.