Menu
by The Team
A vibrant and elegant seafood pasta, this Roasted Moreton Bay Bugs with Linguine & Cherry Tomatoes dish brings together sweet, succulent bug meat with al dente linguine, fresh garlic, and blistered cherry tomatoes—finished with lemon zest and a drizzle of olive oil for a light yet flavourful meal. Perfect for a summer dinner or an impressive seafood course.
2 Moreton Bay bugs (split in half lengthways, cleaned)
200g linguine
200g cherry tomatoes, halved
2 cloves garlic, finely chopped
3 tbsp extra virgin olive oil (plus extra for drizzling)
Zest of 1 lemon
Juice of half a lemon
Sea salt and cracked black pepper
Fresh basil or microgreens, for garnish
Prepare the pasta:
Cook the linguine in a large pot of salted boiling water according to packet instructions. Drain and reserve 1/4 cup of pasta water.
Roast the Moreton Bay Bugs:
Preheat your oven to 200°C (390°F).
Place the halved bugs on a lined baking tray, drizzle with olive oil, season with salt and pepper.
Roast for 8–10 minutes, or until the flesh is just opaque and cooked through.
Make the sauce:
In a large pan, heat 2 tbsp olive oil over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they soften and release some juices.
Combine pasta and sauce:
Add the drained linguine to the pan with the tomatoes. Toss gently.
Stir in the lemon zest, lemon juice, and a splash of reserved pasta water to loosen the sauce.
Season with salt and freshly cracked black pepper.
Serve:
Plate the pasta and top with a roasted Moreton Bay bug half on each serving.
Drizzle with a little extra virgin olive oil and garnish with fresh basil or microgreens.
A pinch of chili flakes for heat
Parmesan shavings (though purists may skip cheese with seafood)
