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
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.