Goolwa pipis from Coorong in South Australia are fantastic here, and have the bonus of being sold purged of sand.
- 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
- 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.
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