1. MAKE THE SAUCE

Place the dried crickets into a bowl and soak them in water and set aside for later. Chop the onions, seperate the broccoli floret from the stalks, and dice the stalks into chunks. 

Add a dash of cooking oil to the pan at low heat. Add the broccoli stalks, fennel seeds and garlic and fry for 5 minutes. Then add the soaked crickets and onion and fry until the onion becomes soft and translucent. 

Finally add the chopped tomatoes, basil and red wine vinegar. Season with salt and pepper. 

Let simmer for about 10 minutes - so we get going on the pasta! 

2. BOIL THE PASTA

In another pan, boil some water and add 300g of tagliatelle and boil for about 8 minutes or until al dente. 

When the pasta is about half cooked add the broccoli florets. Make sure you don’t overcook the broccoli - we like it slightly crunchy. 👌

3. MIX

To finish the sauce stir in a generous handful of parmesan.

Drain the tagliatelle and broccoli keeping some of the pasta water. Mix the pasta in with the sauce adding some of the pasta water to keep the mix nice and sloppy. Dry pasta is never good! 

Serve with plenty of parmesan and some sliced red chillies if you like it hot! 🌶