Goolwa pipis from Coorong in South Australia are fantastic here, and have the bonus of being sold purged of sand.
Spaghettini with pipis
The foolproof combination of white wine, garlic, seafood and tomato is employed here for a super-quick weeknight dinner.
- 5 mins preparation
- 15 mins cooking
- Serves 4
Print
Ingredients
- 400 gm dried spaghettini
- 650 gm pipis, rinsed and drained
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
- 1 garlic clove, finely chopped
- Pinch of dried chilli flakes
- 2 ripe tomatoes, finely chopped
- 100 ml dry white wine
- Chopped flat-leaf parsley, to serve
Method
- 1Fill a large saucepan with 4 litres water and 1½ tbsp salt. Bring to the boil, add pasta and cook until al dente (5-7 minutes), then drain.
- 2Meanwhile, cook pipis in a large frying pan over medium heat with the lid on, shaking pan frequently and transferring pipis to a bowl just as they open (4-6 minutes). Pour juices on top.
- 3Wipe out frying pan and return to medium-high heat. Add oil, garlic and chilli and stir until garlic is golden (1 minute). Add tomato, stir for 1 minute, then add wine and cook until reduced a little and sauce has thickened (2 minutes). Add pipis and 125ml juices, bring to a simmer, then remove from heat. Add spaghettini and toss it through the sauce, then let it sit for a minute or two to soak it up. Serve drizzled with oil and topped with parsley.