Simple, elegant and packed with flavour, this striking pasta lets the natural sweetness of Goolwa PipiCo Fresh Pipis shine. Butter, garlic, chilli and fresh parsley come together with the pipis’ natural cooking liquor to create a silky sauce that perfectly coats the squid ink pasta.
Ingredients
- 500 g Goolwa PipiCo Fresh Pipis
- 250 g squid ink pasta
- 40 g butter, plus an extra knob to finish
- 2 cloves garlic, crushed
- 1 fresh chilli, finely chopped
- ½ bunch flat-leaf parsley, roughly chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Method
- Bring a large saucepan of well-salted water to the boil.
- Meanwhile, place the pipis into a large pot over medium-high heat. Cover with a tight-fitting lid and cook for about 4 minutes, shaking the pot occasionally until the pipis have opened. Drain, reserving the natural cooking liquid.
- Cook the squid ink pasta according to the packet instructions until al dente.
- While the pasta is cooking, melt the butter in a large frying pan over medium heat. Add the garlic and chilli and cook for 1 to 2 minutes until fragrant.
- Add the cooked pipis and a splash of the reserved natural cooking liquid or water if needed. Simmer gently for 1 minute to allow the flavours to combine.
- Drain the pasta and add it directly to the pan. Toss gently to coat in the sauce.
- Stir through the parsley, the extra knob of butter and the extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.
- Divide between warm bowls and serve immediately.
Cook’s Tip: Cook the pasta until just al dente, as it will continue to cook slightly when tossed through the sauce. A final knob of butter gives the sauce a rich, glossy finish.
