Fast Recipes

Spaghettini with pipis

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

By Brigitte Hafner
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
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


  • 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.