CRICKET RAGU LINGUINE
30g Dried crickets
2 White Onions
2 Garlic cloves
1 Tin chopped tomatoes
Red wine vinegar
1. MAKE THE SAUCE
Place the dried crickets into a bowl and soak them in water and set aside for later. Halve the onions and chop into slices. Trim the florets from the head of broccoli and cut the stalk into chunks.
Bring a frying pan up to a low heat and add some cooking oil. Add the broccoli, fennel seeds and garlic and fry for 5 minutes. Add the onion and fry until the it starts to become soft and translucent. Then add the fresh basil and a dash of red wine vinegar and fry until the onion is completely soft. Finally add the chopped tomatoes and some water if it's getting a little dry. Season with salt and pepper. Let it simmer for about 10 minutes so find something to keep yourself amused (watch our other videos *cough cough). Add a generous handful of parmesan and mix.
2. BOIL THE PASTA
In another pan, boil some water and add 300g of tagliatelle and boil for about 8 minutes. About halfway through add the broccoli florets- you don’t want to overcook the broccoli. Slightly crunchy broccoli is where it’s at. 👌
Drain the tagliatelle and broccoli, then add it to the pasta sauce. Mix well.
Serve with plenty of parmesan and some sliced red chillies if you like it hawt! 🌶