PIPIS VONGOLE WITH PANGRATTATO
- 1kg Goolwa Pipi’s, rinsed
- ¼ cup extra virgin olive oil
- 1 long red chilli, deseeded and finely chopped
- 2 cloves garlic, peeled and crushed
- ½ cup white wine
- 250g cherry tomatoes, halved
- freshly ground black pepper
- juice of a lemon
- ¼ cup flat leaf parsley
- 250g spaghetti
- 1 tablespoon olive oil
- 1 clove garlic, peeled and crushed
- ½ cup fresh breadcrumbs
- 1 teaspoon finely grated lemon zest
- 1 tablespoon chopped flat leaf parsley
- For the pangrattato, heat olive oil in a non-stick frying pan over a medium-low heat. Add garlic and breadcrumbs, cook for 5 minutes or until breadcrumbs and garlic begin become crispy and golden. Remove from heat and allow to cool. Add lemon zest and parsley and place pangrattato in a bowl to serve.
- Cook spaghetti following pack instructions. Drain.
- Meanwhile, heat olive oil, chilli and garlic together in a large saucepan over a medium heat for 2 minutes. Add wine, tomatoes and pepper and cook for 3 minutes. Add pipis, cover and cook for 3 minutes or until shells open.
- To finish, add lemon juice, parsley and cooked spaghetti, tossing gently to combine.
- Serve pasta sprinkled with pangrattato.
General cooking tips
- It is important to rinse the fresh pipis, before cooking, as the water in the bag is very salty.
- Frozen pipis cook in a very similar time frame to the fresh pipis when barbequing, steaming and poaching. They do take a little longer in the oven.
- To prevent overcooking it is best to remove the open shells and set them aside, especially on the barbecue.
- Any shells that do not open can be prised open or cooked further until they open.
Goolwa PiPiCo http://goolwapipico.com/