BUG LINGUINE BY LUCY TWEED
Every Night Of The Week is the lovechild of a career-driven Sydney based food stylist and family devoted mum, Lucy Tweed. Lucy’s food M.O. is authentic and straightforward. Her focus is on clean ingredients, supporting local businesses, balancing the diets of her family, deliciousness and of course the necessary hack or shortcut we are all looking for. Rich in warmth, humour, simplicity and visually stunning food photography, Lucy discovered a mass of like-minded people/followers/comrades/friends(!) who relished in her real-time commentary of family, business, relationships, and above all great flavours.
Such is the appeal of Lucy’s signature, a somewhat wayward style, that her Instagram account has grown from a handful of solution seekers to a hefty community of over 26,000, and the first ENOTW book landed on shelves in Aug 2021, and is available for purchase online.
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THIS IS A FAVOURITE SUMMER TIME SPAGHETTI DISH. IT USES ALREADY COOKED SEAFOOD THAT IS GENTLY WARMED IN A SPICY TANGY HERBY WHITE WINE & TOMATO SAUCE. YOU CAN CHOOSE YOUR FAVOURITE CRUSTACEAN OR EVEN SWITCH IT OUT FOR CLAMS, LETTING IT SIMMER TILL THEY POP. IT’S QUITE A SIMPLE DISH BUT VERY IMPRESSIVE. THE CRUSTY BREAD HELPS WITH THE POST PASTA SAUCE MOP UP.
INGREDIENTS
300GM COOKED MORTON BAY BUG FLESH, TORN (APROX 4, CAN BE SUBSTITUTED FOR LOBSTER OR CRAB MEAT)
700GM COOKED PRAWNS, SHELLED, SOME CHOPPED, SOME LEFT WHOLE
500GM OF DRY LINGUINE
4 GREEN ONIONS/SCALLIONS, FINELY CHOPPED
4 GARLIC CLOVES - FINELY CHOPPED
100GM SALTED BUTTER
4TPBS OLIVE OIL
2 LARGE CHILLI, FINELY CHOPPED
1 BUNCH OF PARSLEY, LEAVES FINELY CHOPPED
2C OF BASIL LEAVES, FINELY CHOPPED
1C WHITE WINE
1 PUNNET OF CHERRY TOMATOES, ROUGHLY CHOPPED OR JUST IN HALF
METHOD
1. BRING A LARGE POT OF HEAVILY SALTED WATER TO THE BOIL.
2. COOK THE PASTA ACCORDING TO AL DENTE.
3. HEAT OLIVE OIL AND HALF THE BUTTER IN A LARGE HEAVY BASED PAN TILL THE BUTTER FOAMS.
4. ADD THE GARLIC, SHALLOTS AND CHILLI TO SOFTLY SAUTÉ FOR ABOUT 3 MINS.
5. ADD THE PARSLEY AND BASIL AND CONTINUE TO SAUTÉ UNTIL THEY HAVE SOFTENED.
6. BRING THE HEAT TO HIGH AND ADD THE WINE, THE REMAINING BUTTER AND THE TOMATOES.
7. SEASON AND STIR THROUGH THE SEAFOOD.
8. IF YOU DRAIN THE PASTA, RESERVE SOME PASTA WATER. OTHERWISE, TONG THE PASTA DIRECTLY INTO THE PAN OF SEAFOOD & TOMATOES.
9. GENTLY TOSS AND FOLD.
10. SERVE WITH CRUSTY BREAD, LEMON ZEST, LOTS OF PEPPER AND SALT AND TO THE HORROR OF SOME… PARMESAN.
