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Moreton Bay Bug Pasta

Recipe by Iron Chef Shellie

Using super fresh seafood in this Moreton Bay Bug Pasta makes the world of difference.  Any pasta can be used, but this squid ink variety is divine!

  • 100g butter
  • 2 garlic cloves, crushed
  • 1 red chilli, diced
  • 2 sprigs parsley, leaves picked and chopped
  • 4 Moreton Bay Bugs, cut in half
  • 1 packet of Leonessa Black Pasta - Chaos’ Deli
  1. Cook pasta according to packet instructions, drain and return to the pot to keep warm.
  2. Melt the butter in a small saucepan, and add garlic, chilli and parsley. Turn to low to keep warm.
  3. Meanwhile, cook the Moreton Bay Bugs, cut side down on a hot BBQ or griddle pan for 2-3 minutes.
  4. Brush the cut side of the bugs with the butter mixture.
  5. Pour the remaining garlic butter over the pasta and toss to coat.
  6. Divide the pasta between four bowls and top with two halves of the Moreton Bay Bugs and serve.
  7. Enjoy your Moreton Bay Bug Pasta with a crisp, dry white wine.

Check out more by Iron Chef Shellie here.

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