Page 70 - Port Douglas Magazine 36

a salsa superstar

The Linguini Pepperincino with Red Claw INGREDIENTS
is a dish almost as iconic as the restaurant
6 large Red Claw (60-80g halved & cleaned)
it calls home.
200g linguini pasta
Salsa Bar & Grill’s fresh and simple
4 cloves garlic crushed
approach to local produce, seasonality and
1 long red chilli
a focus on low food miles, makes this much
60 ml extra virgin olive oil
loved dish a winner every time.
100g shaved parmesan
Salsa sources its Red Claw for this dish from
1 tbs chopped parsley
Aqua Verde, a family run company based in
the Atherton Tablelands, the by products of salt & pepper
this dish are then recycled into nutrients for
soil regeneration by local company Green
HOW TO MAKE IT
Food Australia. Returning all the goodness
Bring a large pot of salted water to a boil.
to the earth. Natural recycling at it’s best!
Cook linguini in boiling water until just al dente.
Having been a local favourite for years, you
Heat olive oil in a large frying pan.
can now make this delicious dish at home!
Cook garlic and chilli, over low heat until softened
but not coloured.
Add the Red Claw and cook until changed in
colour and cooked through.
Toss with drained pasta and parsley; season
to taste. Top with shaved parmesan and serve
immediately.

72 Port Douglas Travel Planner
PHOTO CREDIT: Salsa Bar & Grill