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Pappardelle with Balmain Bugs

Franz Scheure

Pappardelle with Balmain Bugs

Pappardelle with Balmain Bugs recipe, on MiNDFOOD.

Pappardelle with Balmain Bugs

Serves 4 as an entrée

6 green Balmain Bugs

250g pappardelle or fettuccini

100g butter

2 golden shallots, finely diced

2 tablespoons sesame seeds

1 cup chopped chervil

Salt flakes and freshly ground black pepper, to taste

1 Drop chilled Bugs into a large saucepan of well-salted, rapidly boiling water and cook for 5 minutes. Strain and run under cold water to arrest cooking.

2 Rinse and refill saucepan, salt well and return to the boil. When boiling, add pasta.

Meanwhile, turn Bugs over and cut down either side of the underside of the tail shell using kitchen scissors, peel shell back and remove meat. Slice in half, remove the digestive tract (grey thread) running down the middle of the tail meat and cut meat into bite-sized chunks.

3 Melt butter in a frying pan. When foaming, add shallots and sesame seeds and cook over a medium heat, stirring frequently, until shallots are softened but not coloured. Add Bug meat to the pan and stir well.

4 Drain cooked pasta, add to the pan with chervil, toss well to coat in butter. Taste, add salt and pepper and serve in warmed bowls.

Visit the FISHline pages at for more great seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions. FISHline is Sydney Fish Market’s free consumer advisory service.

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