Spaghettini with pipis

Name: Spaghettini with pipis
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 400 gm dried spaghettini; 650 gm pipis, rinsed and drained; 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve; 1 garlic clove, finely chopped; Pinch of dried chilli flakes; 2 ripe tomatoes, finely chopped; 100 ml dry white wine; Chopped flat-leaf parsley, to serve

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Ingredients

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400 gm dried spaghettini650 gm pipis, rinsed and drained60 ml (¼ cup) extra-virgin olive oil, plus extra to serve1 garlic clove, finely choppedPinch of dried chilli flakes2 ripe tomatoes, finely chopped100 ml dry white wineChopped flat-leaf parsley, to serve

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Instructions

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Step 1

Fill a large saucepan with 4 litres water and 1½ tbsp salt. Bring to the boil, add pasta and cook until al dente (5-7 minutes), then drain.

Step 2

Meanwhile, cook pipis in a large frying pan over medium heat with the lid on, shaking pan frequently and transferring pipis to a bowl just as they open (4-6 minutes). Pour juices on top.

Step 3

Wipe out frying pan and return to medium-high heat. Add oil, garlic and chilli and stir until garlic is golden (1 minute). Add tomato, stir for 1 minute, then add wine and cook until reduced a little and sauce has thickened (2 minutes). Add pipis and 125ml juices, bring to a simmer, then remove from heat. Add spaghettini and toss it through the sauce, then let it sit for a minute or two to soak it up. Serve drizzled with oil and topped with parsley.