Steps

Cut 2 bugs in half lengthwise, clean and set aside. Remove meat from remaining 3 bugs, cut into large pieces and set aside. Discard shells.
Heat oil in a large frying pan over medium-low heat. Add garlic and chilli, and cook for about 2 minutes until garlic has softened but not taken on any colour.
Deglaze with white wine and reduce slightly. Add stock, and reduce for about 2 minutes until sauce has thickened. Add bug meat and stir to combine, ensuring bug meat has just cooked through. Remove from heat and set aside.
Meanwhile, for the pasta, bring a large saucepan of salted water to the boil. Cook pasta until just al dente. Drain, and return to saucepan. Add the bug meat sauce and parsley, and stir to combine. Season to taste.
Meanwhile, heat a chargrill pan over high heat. Cook bug halves, cut-side down until just cooked. Season with salt and pepper to taste.
To serve, divide pasta among bowls and place grilled bug half on top.

Notes

Serves: 4 as an entrée