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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep48 - Saffron Linguine with Butter Poached Bug Tail


Team Name: Lauren & Carmine

Prep: 1hour30mins

Cook: 45mins

Serves: 4

 

INGREDIENTS

50g butter

4 cloves garlic, crushed

4 Moreton Bay bug tails 

 

LINGUINE

300g 00 flour

3 eggs

 

SAFFRON SAUCE

500ml vegetable stock

½ tsp saffron thread

50g butter

1 tbs olive oil

2 long red chillies, finely chopped

4 cloves garlic, crushed

16 vine ripened cherry tomatoes, halved

250ml dry white wine

 

METHOD

  1. To make pasta, process flour, salt and eggs to form a soft pliable dough (adding a little water if necessary). Dough is correct consistency if your thumb comes back clean when pushed into it.
  2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture). Stand, covered, for 20 minutes to rest.
  3. Divide dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until pasta sheets are about 2mm thick. Pass through a linguine cutter.
  4. To make sauce, bring the stock and saffron to the boil. Remove from heat and set aside to infuse.
  5. Heat oil and butter in a large deep saucepan over medium-low heat. Cook garlic and chili until soft but not coloured. Stir in tomatoes. Add wine and simmer until reduced by two thirds. Stir in stock mixture. Bring to a boil. Simmer, lightly crushing tomatoes with a masher, for about 30 minutes or until sauce is thick, reduced and tomatoes have broken down. Season well with salt.
  6. Melt butter in a frying pan (just big enough to hold bugs) over medium heat. Add garlic. Cook until soft but not coloured. Add bugs. Cook, basting with butter and turning until just cooked through.
  7. Cook linguine in a large saucepan of boiling salted water until just tender. Drain and transfer to frying pan with sauce.
  8. Serve pasta and sauce topped with bugs. Garnish with micro herbs.

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