Conchiglie with Moreton Bay bugs, cherry tomatoes and chilli oil recipe
Conchiglie with Moreton Bay bugs, cherry tomatoes and chilli oil makes for a delicious midweek dinner idea.
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Cooking tools:
- Microplane
- Fine-mesh sieve
- Dutch oven
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Wooden spoon
- Plate
- Refrigerator
Ingredients
- 6 uncooked Moreton Bay bugs (about 125gm), cleaned, split in half lengthways
- 80 ml (1/3 cup) extra-virgin olive oil
- 2 golden shallots, thinly sliced
- 2 large garlic cloves, finely chopped
- 1 long red chilli, thinly sliced
- 2 tsp each finely chopped oregano and thyme
- 150 ml white wine
- 500 gm cherry tomatoes, halved
- 400 gm dried conchiglie
- Finely grated zest of 1 lemon, plus 1 tbsp juice
- Grated bottarga and baby basil, to serve
- Fragrant chilli oil
- 250 ml (1 cup) extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 2 star anise
- 2 tsp each chilli flakes, fennel seeds and Sichuan peppercorns
- 1 tsp smoked paprika
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