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GOURMET TRAVELLER 55

Quick meals

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FishMomentti terrazzo

honed tile in Verde (used

throughout) from Onsite.

Small grey Brett Stone plate

from Claypool.Spaghettini

Aren Bianco Limestone

(used throughout) from

Onsite.VealPlate from The

Essential Ingredient. Brett

Stone bowl from Claypool.

PenneSmall bowl by Brett

Stone from Claypool. All

other props stylist’s own.

Stockists p176.

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

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.

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.

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.➤

Spaghettini with pipisSERVES 4

Goolwa pipis from Coorong in South Australia are fantastic
here, and have the bonus of being sold purged of sand.