Seared Bug tail, squid ink fettuccini & a charred corn salsa

Posted February 3, 2015 by Hannah
Seared Bug tail, squid ink fettuccini & a charred corn salsa

Posted in : Cuisines :
  • Prep Time :
    20 min
  • Cook Time :
    10 min
  • Ready Time :
    30 min





    • 300g "OO" Pasta Flour
    • 2 Eggs
    • 1 Egg yolk
    • 1tsp Olive oil
    • 1tsp Squid ink
    • pinch Salt

    Bug Tail

    • 8 Medium Bugs
    • 25ml Olive oil
    • seasoning


    • 2 Cobs of Corn
    • 1 Punnet of Vine ripened cherry tomatoes
    • 2 sprigs Parsley
    • 1/2 Red Onion
    • 1 Lime
    • 50ml Olive oil
    • seasoning


    • 10 Warrigal Green leaves or Basil
    • 40ml Olive oil



    1. Blend flour, salt, oil and squid ink together in a food processor.

    2. Whilst blending, add eggs 1 at a time followed by the egg yolk. Blend until mix starts to come together.

    3. Remove dough from mixer and kneed until dough becomes smooth and softer. Approx 5 minutes. Then rest in the fridge for 30 minutes.

    4. Roll through a pasta machine at number 1, 7 times (this is called layering your pasta) then roll to number 5. Followed by your fettuccini attachment. Remember to dust your pasta lightly with flour as you are going so pasta does not get to moist and stick.

    7. To cook, bring a large pot of water to boil and add 1 tsp of salt. Cook until al dente (firm to the bite)

    Bug Tail

    1. Remove tail meat by grabbing both head and tail separately (using a cloth so not to spike yourself) and pulling tail off. Then cut either side of your belly flap from the neck end to the tail. pull meat free.

    2. Heat oil in pan and seal meat on either side for 30 seconds.

    3. Season and rest.

    4. To finish cooking place in an oven at 180 for approx 3 minutes or meat is just white in center


    1. Peel away husk of your corn and char your cobs in a pan or bbq for 8 minutes cooking evenly on all sides. Let cool and cut away kernels.

    2. Dice your tomatoes & onion. Chop your parsley.

    3. Juice lime and mix ingredients together. (Lime juice to taste depending on the size of your lime)

    4. To make your warrigal green oil just blend oil and warrigal greens. This should be done fresh to get the most colour from your greens. Replace with basil if your do not have warrigal greens.


    To Serve, place you pasta in a twirl on the bottom of your plate. Spoon over your salsa and place your bugs on top. drizzle juice from salsa over bugs and dress with warrigal oil.

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