Name: Spaghettini with pipis
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
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

Spaghettini with pipis

The foolproof combination of white wine, garlic, seafood and tomato is employed here for a super-quick weeknight dinner.

Serves 4

Prep

Cook

15M

Total

20M

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

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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

1.Fill 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.

2.Meanwhile, 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.

3.Wipe 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.

Brigitte Hafner

Styling by Geraldine Muñoz