IMPORTANT: If using FROZEN Goolwa Pipis then thaw in the refrigerator overnight before cooking.
- Cook the pasta in a large saucepan of rapidly boiling, salted water, until al dente.
- 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.
- 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.
- 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.