20mL extra virgin olive oil
1 garlic clove
50g prawn meat
60mL white wine
50g shellfish bisque broth
1 Australian bay bug
200g squid ink semolina thick spaghetti
Chop the vegetables, onion and garlic and sweat in olive oil. Add prawn meat and wine, cook until liquid has evaporated.
Add the nduja and melt it down, add the bisque and the butter, season and cook slowly for 20 minutes.
Once it is lukewarm, blend until very smooth and creamy.
Extract the meat from the bug shell, season half of it and drizzle with olive oil. Flambé with a torch or bake for 2 minutes at 190 C.
Boil the pasta for 3 minutes in salted water, mix in the sauce and add the remaining raw bug meat.
Sauté for 2 minutes and add flambéed bug meat.
Serve and enjoy!
Recipe provided by Olio Kensington Street