Ingredients
- 1/2 cup sesame seeds
- 500g maccheroncini or other short pasta, such as shells or orechiette
- 125g unsalted butters at room temperature, thinly sliced
- 100g of grated parmesan
- 30 yabby tails, cooked and removed (method below)
- salt and pepper
Method
To prepare yabbies
Place live yabbies in the fridge to slow down their metabolism.
Bring a pot of of salted water to a rolling boil and plunge the yabbies in.
When water returns to the boil, use a strainer to remove yabbies, placing them in ice water.
Remove tail meat but that the digestive tract out - the dark tube-like vein running along the back of the tail meat.
To make pasta sauce
Place sesame seeds in a skillet on a medium flame and toast until golden.
Bring a pot of well-salted water to the boil and cook maccheroncini.
Drain and put into a large, hot bowl, retaining 1/2 cup of cooking water.
Add sesame seeds, butter, grated parmesan, yabby tails and salt and pepper to taste.
Mix well, adding a little of the reserved cooking water until the pasta is creamy.
