Fettuccine with Moreton Bay Bugs

Food Picture: 

Preperation Time 20 minutes

Cooking time 15 Minutes

Ingredients (Serves 4)

  • 6 Green Moreton Bay bugs
  • 250g Fettuccine
  • 100g Butter
  • 2 Shallots, finely sliced
  • 2 tbsp Sesame seeds
  • 1 Cup chopped chervil
  • Salt flakes and freshly grown peppercorns


  1. Drop the chilled bugs in a large saucepan of well-salted water, rapidly boiling water. Cook for 5 minutes. Strain and run under cold water to arrest cooking.
  2. Rinse and refill saucepan, salt well, place over high heat and bring to the boil. When the water is boiling, add the fettuccine and cook until al dente.
  3. Meanwhile, turn bugs over and cit down either side of the underside of the tail shell using kitchen scissors. Peel shell back and remove meat.
  4. Slice in half and remove the digestive tract (grey thread) running down the middle of the tail meat. Cut into bite-sized chunks.
  5. Melt butter in frying pan. When foaming, add the shallots and sesame seeds, and cook, over medium heat, stirring frquently, until shallots are soft but not coloured. 
  6. Add bug meat to pan and stir well.
  7. Drain the cooked pasta, and add to the pan with the chervil. Toss well to coat in butter. Taste, season with salt and pepper, and serve in warmed bowls.


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