This dish has been on our menu since the inception of the restaurant, the Red Claw Yabbies used to be bought down twice weekly from the Tablelands by the farmer at about 5-10kg a week. Now we go through around 30-40kg a week.

(2 serves)

6 Red Claw Yabbies (Large 70-90g holded & cleaned)
4 Cloves garlic crushed
1 long red chilli
60ml extra virgin olive oil
100g shaved parmesan
1bls chopped parsley
Sea salt & pepper

For Pasta Dough

2 eggs
100g fine semolina
100g 00 flour
10ml olive oil
Pinch of salt
Extra flour for dusting

To make the dough
For the linguine, place the ‘00’ flour in a separate large clean bowl.
Add the semolina and mix together with your hand pastas. Make a hollow ‘well’ in the centre of the flour.
Lightly beat the eggs and pour the egg mixture, oil and pinch of salt into the centre of the flour. Mix well with a wooden spoon until the eggs are incorporated into the flour.
Once the eggs are incorporated, turn the dough out onto a clean, floured work surface. Knead the dough until it’s smooth and elastic, if the mixture is too soft, add a little extra flour, if the mixture is too form, add a little water. Shape the dough into a ball, wrap in glad wrap and leave to rest at lease 30mins in the fridge.

To make the linguini
Lightly flour a clean work surface and work the rested dough into a rough rectangle shape with your fingers.
Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next thickest setting, flour it again and feed the pasta sheet through the machine again as before.
Repeat this process 3-4 more times, flouring the machine and changing the setting s down each time.
The past should be quite thin, but still easy to handle without tearing. Don’t be tempted to skip settings or the dough may tear.
Once the pasta sheets have reached the ideal thickness, trim the edges slightly and cut into 3 x 40 cm pieces. Attach the cutting attachment to the pasta machine, flouring it well.
Run the sheets of dough through the machine once again, cutting them into linguine. Dust the linguine well with flour and hang over a wooden spoon. Meanwhile, bring a large pot of salted water to the boil.

To cook the yabbies
Heat olive oil in a large frying pan. Cook garlic and chilli, over low heat until softened but not coloured. Add the yabbies and cook on both sides until changed in colour and cooked through.
Cook Pasta for 2-3 minutes until just tender, stirring occasionally with fork to prevent the linguine from sticking.
Strain pasta and toss through with yabbies and parsley and season to taste. Top with shaved parmesan and serve immediately.