12 large yabbies
8 garlic cloves, crushed
2 long red chillies
125 ml (4 fl oz/½ cup) extra virgin olive oil
400 g (14 oz) fresh linguine
3 tablespoons chopped parsley
100 g (3½ oz) shaved parmesan
Put the yabbies in the freezer for 45 minutes or until they‘re inactive.
Take out and cut in half lengthways, then clean out any muck and remove the intestinal tract.
Cook the garlic and chilli with the olive oil in a frying pan over low heat until softened but not coloured.
Add the yabbies and cook on both sides until changed in colour and cooked through. You might need to cook the yabbies in two batches or use two pans, so you don‘t overcrowd the pan.
Cook the pasta in a saucepan of boiling salted water for 2–3 minutes until just tender, stirring occasionally with a fork to prevent the linguine from sticking.
Strain the pasta and toss through with yabbies and parsley and season to taste. Top with shaved parmesan and serve immediately.
Recipe by Pete Evans – chef
Visit the Pete Evans website for more great recipes or buy his cookbooks online – “Fish” & “My Table”.