Balmain Bug Spaghetti

Cook time 30 minutes
Servings 4


4 cooked Balmain bugs, meat removed from tail

1 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
1 long red chilli, finely sliced
1 tbsp baby capers
3-4 small tomatoes, quartered
4 sprigs parsley, stalks finely chopped, leaves picked
25g butter 
⅓ cup white wine 
200g (½ can) crushed tomatoes
Zest of 1 lemon
1 500g packet of spaghetti 

Balmain Bug Spaghetti


Heat a large frypan over medium heat and add the olive oil, garlic, chilli and capers. Fry off for 1-2 minutes before adding the fresh tomatoes and parsley stalks.

Add the butter to the pan and once melted, pour in the white wine to deglaze. Bring to the boil and stir through the canned crushed tomatoes and continue to cook for 5-10 minutes over a medium-high heat to thicken and reduce.

Cook spaghetti according to packet directions until al dente. 

Chop half of the cooked balmain bug meat and add to the pan with any juices. Turn off the heat and stir through the parsley leaves and lemon zest. Add the cooked pasta and a little of the cooking water to the pan and stir and toss to coat. 

Divide the pasta between serving bowls and top with remaining bugs.