This dish is great all year round: comforting in the cooler months, refreshing in the summer. It’s quick to make too. You can make the pasta by hand or simply buy a good quality tagliatelle from any good food store. Have the pasta boiled and drained and then make the sauce. It takes a matter of minutes.
What you need
4 cloves garlic, finely chopped
6 anchovy fillets, chopped
1 red bullet chillies, finely chopped
Extra virgin olive oil
250ml white wine
500ml fish stock
16 Moreton Bay bug tails – buy these already shelled from the market
2 handfuls rocket leaves to finish
Sautee the garlic, anchovies and chillies in a large fry pan with the olive oil until the garlic and anchovies start to soften. Pour in the white wine and allow it to reduce slightly. Add the fish stock and reduce it down to a sauce-like consistency (this will take a few minutes).
Put the bug tails in the pan and cook for three to four minutes – they won’t need long. Add the cooked pasta to the sauce and combine well. Take the pasta off the heat and fold through the rocket leaves until they are just wilted.