¼ bunch flat leaf parsley (leaves separated from stalks)
Pinch caster sugar
2 tsp salt flakes
1 green onion
20gm butter
75ml dry white wine
2 servings pasta (150gm per person)
Chilli oil
Method
Preheat oven to 140°C and line a roasting tin with baking paper.
Place cherry tomatoes and chopped Roma tomato in a large bowl with the oil, skin-on garlic clove, dried oregano, fresh oregano, parsley stalks, sugar and 1 tsp salt flakes. Mix to combine. Place on the prepared tray and roast for 30mins to 1 hour or until tomatoes are blistered. Timing will depend on your oven temperatures.
Cut bugs in half, length ways. Using a sharp knife, with the pointy end run it along the flesh side of the bug. To snap it in half, use the whole blade of the knife and press down heavily. Wash out the intestines.
Heat extra oil in a large frypan over medium high heat. Add shallot and cook, stirring occasionally, for 2-3 minutes until fragrant. Add butter and crushed garlic clove and cook for 2-3 minutes or until butter is bubbling. Add bug meat from 1 bug only and cook, stirring occasionally, for a further 3-4 minutes until cooked. Add wine and simmer, stirring continuously, for 1-2 minutes until reduced by three quarters and wine is absorbed.
Cook pasta in a large saucepan of salted boiling water until al dente, then drain immediately and add to the sauce, adding a little cooking water if needed. Add roast tomato mixture and toss to combine.
Place remaining bug onto a roasting tray, cut-side up, and season with salt and pepper. Drizzle with oil then roast on the middle shelf for 8-10 minutes, until lightly caramelised and cooked through. (You will know if the bug is cooked if the meat easily pulls away from the shell and is opaque).
Divide among serving plates and top with baked bug, parsley leaves and chilli oil.
Note
If using cooked bugs omit the meat from 4. and do not do point 6. Add the bug meat to the sauce and heat through and go to point 5
