Linguini Pepperincino

Linguini Pepperincino

This one’s hard to go by. On our menu since day one back in 1995, this simple yet “to die for” pasta dish has seen generations growing up eating it at Salsa. The red claw (yabbies) is locally sourced from Aqua Verde on the Atherton Tablelands. Over the years supply has struggled to keep up with demand, so we now also offer this dish with locally sourced tiger prawns.

We hope you can now enjoy this at home until your next visit to Salsa.


  • 6 large red claw, halved and cleaned
  • 4 cloves garlic, crushed
  • 1 long red chilli, halved
  • 60ml extra virgin olive oil
  • 100g shaved parmesan
  • 1 T finely chopped parmesan
  • Salt & Pepper for seasoning

Pasta Dough (can substitute with high quality bought linguini)

  • 100g fine semolina
  • 2 eggs
  • 100g ‘oo’ flour
  • 2 teaspoons olive oil
  • pinch of salt
  • extra flour for dusting
Salsa's Linguini Pepperincino
Linguini Pepperincino


To make your own linguini:

For the linguini, place the ’00’ flour in a large, clean bowl. Add the semolina and mix together with your hands. Make a hollow ‘well’ in the middle of the flour.

Lightly beat the eggs and pour the egg mixture, oil and pinch of salt into the well. Mix well a wooden spoon until the eggs are mixed into the flour.

Turn the dough out onto a clean, floured work surface. Knead until smooth and elastic. If the mixture is too soft, add a little extra flour. If the mixture is too firm, add a little water. Shape the dough into a ball, wrap in cling wrap and leave to rest for at least 30 minutes 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, 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 down each time.

The pasta 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 40cm pieces. Attach the cutting attachment to the pasta machine, flouring it well. Run the sheets of dough through once again, cutting them into the linguini. Dust the linguini well with flour and hang over a wooden spoon.

With store bought pasta:

  1. Bring a large pot of salted water to the boil. Add pasta and follow packet instructions to al dente.
  2. If making own pasta, place into boiling water for 2 – 3 minutes until just tender, stirring occasionally with a fork to prevent the linguini from sticking.
  3. For the red claw, heat olive oil in large frying pan. Cook garlic and chilli over low heat until softened but not coloured. Add the red claw, shell side down first. Cook on both sides until changed in colour and cooked through.
  4. Strain pasta and toss through with red claw and parsley, season to taste. Top with shaved parmesan and serve immediately.
  5. Enjoy!