Page 74 - Port Douglas Magazine 47

a salsa superstar

The LINGUINI PEPPERINCINO WITH RED CLAW is a dish almost
as iconic as the restaurant it calls home. Salsa Bar & Grill’s fresh and simple
approach to local produce, seasonality and a focus on low food miles, makes
this much loved dish a winner every time.
Salsa sources its Red Claw for this dish from local based suppliers in the
Atherton Tablelands, the by-products of this dish are then recycled into
nutrients for soil regeneration by local company Green Food Australia.
Returning all the goodness to the earth. Natural recycling at it’s best!
Celebrating 30 years, Salsa continues to produce iconic dishes that bring locals
back time and time again.

INGREDIENTS HOW TO MAKE IT
6 large Red Claw (60-80g halved & cleaned) Bring a large pot of salted water to a boil.
200g linguini pasta Cook linguini in boiling water until just al dente.
4 cloves garlic crushed Heat olive oil in a large frying pan.
1 long red chilli Cook garlic and chilli, over low heat until softened
60 ml extra virgin olive oil but not coloured.
100g shaved parmesan Add the Red Claw and cook until changed in
1 tbs chopped parsley colour and cooked through.
Toss with drained pasta and parsley; season to taste.
salt & pepper
Top with shaved parmesan and serve immediately.

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