Back
Spaghetti With Clams
Recipe by Andrea Puglisi
This super quick and easy Spaghetti with Pippies recipe packs a punch and will have you going back for seconds
- Steps
- Ingredients
Steps
- Bring a large saucepan of generously salted water to the boil.
- Fill a bowl with cold salted water and add the pippies. Agitate the pippies to remove any sand or grit.
- Heat a large fry pan over medium high heat. Add the oil and when hot, add 2/3’s of the garlic, ½ each of the chilli and parsley. Cook until soft, lightly golden and fragrant. Carefully add 200ml wine and simmer over high heat until reduced slightly – take care as wine may flame.
- Drain the pippies and add to the pan. Cover the pan with a lid and cook until the pippies open, about 4 minutes. Remove the pippies and reserve in a covered bowl. Add the cherry tomatoes and remaining parsley to the pan. Allow the cherry tomatoes soften up and toss the contents of the pan gently. Add remining wine and cook until evaporated. Add the remaining garlic and chilli.
- Add the spaghettini to the boiling water and cook for half of the suggested cooking time. Transfer spaghettini directly into the fry pan with a little of the cooking water. Toss the pan the coat the pasta in the sauce. Add a little more cooking water and continue to cook until the pasta is almost al dente. Add the pippies and toss together and once pasta is al dente, remove from the heat. Season with salt, to taste and sprinkle with finely chopped parsley.
