“You can do this with any shellfish, really, but pipis are definitely my favourite,” says Carey. “We’ve finally found the perfect way to purge them of sand: you soak them in salt water for an hour, drain them off, then re-soak them in the fridge overnight – it’s amazing how much stuff comes out.” You’ll need to begin this recipe a day ahead.
- 500 gm cherry tomatoes (about 2 punnets)
- 300 ml olive oil
- 1 tbsp thyme
- 5 garlic cloves, crushed
- 50 gm pine nuts (1/3 cup)
- 5 golden shallots, thinly sliced
- 1 kg pipis, soaked to remove grit
- 200 ml white wine
- 100 gm butter
- ½ cup flat-leaf parsley, coarsely chopped (firmly packed)
- To serve: crusty bread
- 1Preheat oven to 150C. Place tomatoes in a single snugly fitted layer on a small oven tray lined with baking paper, add oil, thyme and garlic, season to taste, then roast until tomatoes soften and blister (25-30 minutes). Strain oil and reserve tomatoes and oil separately.
- 2Heat a saucepan over low heat, add reserved tomato oil and pine nuts and stir until light golden (20-30 seconds). Add shallot and reserved tomato and cook, stirring, until all the flavours mingle and shallot softens (1-2 minutes). Increase heat to high, add pipis and wine, cover and cook, shaking pan occasionally, until pipis open (4 minutes; see note). Add butter, stir until melted, season to taste and add parsley. Serve in deep bowls with crusty bread on the side.
To check that all pipis have opened, remove the lid and give them a little stir. You can give unopened ones a little poke to encourage them to open.
This recipe is from the November 2010 issue of
Drink Suggestion: A full-bodied Cirò Rosso from Calabria. Drink suggestion by Giorgio de Maria
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