Balmain Bug Pasta

Instructions

1. Cook the linguine in a large pot of well-salted boiling water until al dente (1 minute less than packet instructions). Reserve 150 ml pasta cooking water before draining.
2. Meanwhile, butterfly the Balmain bug tails by cutting through the underside shell lengthways. Season the flesh with salt.
3. Heat olive oil in a wide skillet over high heat. Place the bug tails flesh-side down and cook for 2 minutes until golden. Flip and cook 1 minute more. Remove and set aside.
4. Reduce heat to medium. Add the sliced garlic and chilli to the same pan and fry for 1 minute until fragrant. Pour in the white wine and let it bubble and reduce by half.
5. Add the butter and a splash of pasta water, swirling to emulsify into a glossy sauce.
6. Add the drained linguine and toss to coat, adding more pasta water if needed to loosen.
7. Return the bug tails to the pan, squeeze over lemon juice, scatter with chopped parsley and finish with a drizzle of olive oil. Serve immediately with lemon wedges.

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