Spaghetti, Moreton bay bugs & spigariello

Open the bag with the sauce, pour in a frying pan and bring to a slow simmer.
Cook pasta in a large saucepan of boiling well-salted water until al dente (4-5 minutes).
In the meantime bring a small pot of water to the boil. As soon as it boils take it off the heat and put the bag with the bugs in. Put a lid on and let it heat for 3 minutes.
Drain the pasta, add to the sauce and toss over medium-low heat until sauce coats pasta.
Taste for seasoning and adjust to your liking. It may need a splash of pasta water if too dry.
Plate into a bowl and put the bug with the spigariello and its dressing on top.
It contains, Moreton bay bugs, heirloom broccoli leaves, olive oil, vegetable oil, dry vermouth, garlic, shallots, onions, basil, tin tomatoes, salt, durum semolina, tipo 00 flour, eggs