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Pipi, tomato and chilli spaghetti
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Experience the best of Australian seafood with this delectable pipi pasta dish.
Ingredients:
60ml (1/4 cup) olive oil
5 (about 100g) eschalots, peeled, thinly sliced
2fresh red birdseye chillies, finely chopped
2garliccloves, crushed
250ml (1 cup) dry white wine
2 x 400g cansdiced tomatoes
700g purged pipis, rinsed (see note), drained
125.00 ml roughly choppedfresh continental parsley
Salt & freshly ground black pepper
300g spaghetti
Instructions:
In a large frying pan over medium heat, warm the oil. Add eschalots, chillies, and garlic, and cook uncovered, stirring often, for 2 minutes until the eschalots soften slightly. Turn up the heat to high, pour in the wine, and bring to a boil. Let it boil uncovered for 3 minutes until the liquid reduces by two-thirds.
Combine the tomatoes with the eschalot mixture and bring to a boil. Cook over high heat, stirring often, for 3 minutes. Introduce the pipis and continue cooking, stirring occasionally, for an additional 2 minutes until the pipis open and the sauce slightly thickens. Remove any unopened pipis. Gently fold in the parsley, then season to taste with salt and pepper.
Cook the spaghetti in a large saucepan of salted boiling water according to package instructions until al dente. Drain and return to the pan, then add the pipis and sauce, tossing to combine. Serve in bowls immediately.