Roasted Moreton Bay Bugs with Linguine & Cherry Tomatoes

Roasted Moreton Bay Bugs with Linguine & Cherry Tomatoes

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.

INGREDIENTS:

  • 2 Raw 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

INSTRUCTIONS

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


OPTIONAL ADD-ONS:

  • A pinch of chili flakes for heat

  • Parmesan shavings (though purists may skip cheese with seafood)

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