• 250g good quality pasta
• 60ml (1/4 cup) Lucia’s olive oil
• 1 garlic clove, finely sliced
• 1 fresh chilli, finely chopped or 1/2 teaspoon dried chilli flakes
• 500g Goolwa Pipis (vongole)
• 125ml (1/2 cup) white wine
• 500ml Lucia’s Tomato and Basil sauce
• 3 tablespoons fresh parsley, finely chopped
• Freshly ground black pepper
• Sea salt

IMPORTANT: If using FROZEN Goolwa Pipis then thaw in the refrigerator overnight before cooking.

1. Cook the pasta in a large saucepan of rapidly boiling, salted water, until al dente.
2. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli and cook gently for 1 minute. Add the vongole and white wine for 3 minutes, or until the vongole open. Cover frying pan with lid to help the vongole open.
3. Simmer the Lucia’s Tomato and Basil sauce in a separate pan and when bubbling, add to the open vongole in the frying pan. Remove frying pan from heat.
4. To serve, drain the pasta and add to the frying pain. Sprinkle pasta and vongole with the parsley. Gently toss to combine, then season with salt and pepper, to taste.