Easy Main Italian

Isaac Piper's spaghetti with white wine, clams and pipis

Name: Isaac Piper's spaghetti with white wine, clams and pipis
Yield: 4
Cuisine: /italian
Ingredients: 300g spaghetti; 1/4 cup (60ml) extra virgin olive oil; 3 eschalots, thinly sliced; 3 garlic cloves, thinly sliced; 2 long red chillies, seeds removed (optional), finely chopped; 1/2 cup (125ml) dry white wine; 500g each Diamond Shell clams and Tuatua pipis (substitute other clams and pipis); 1/2 cup (125ml) pure (thin) cream; 2 tsp plain flour; Finely grated zest of 1 lemon and juice of 1/2 lemon; Flat-leaf parsley leaves, to serve

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by delicious. team

delicious. team

Nov 02, 2018

A hearty Italian dish with creamy, fresh flavours from the sea. Recipe by Isaac Piper.

300g spaghetti
1/4 cup (60ml) extra virgin olive oil
3 eschalots, thinly sliced
3 garlic cloves, thinly sliced
2 long red chillies, seeds removed (optional), finely chopped
1/2 cup (125ml) dry white wine
500g each Diamond Shell clams and Tuatua pipis (substitute other clams and pipis)
1/2 cup (125ml) pure (thin) cream
2 tsp plain flour
Finely grated zest of 1 lemon and juice of 1/2 lemon
Flat-leaf parsley leaves, to serve

Method

1.

Bring a large saucepan of salted water to the boil and cook spaghetti according to the packet instructions. Drain, reserving 1/4 cup (60ml) pasta cooking water.
2.

Meanwhile, heat oil in a large frypan over medium-high heat. Add eschalot, garlic and chilli, and cook, stirring occasionally, for 4 minutes or until eschalot is softened but not coloured. Increase heat to high, add wine and bring to a simmer. Add clams and pipis, and cover with a lid. Cook, shaking the pan occasionally, for 3 minutes or until clams and pipis start to open. Discard any that remain closed. Add cream, flour, half the lemon zest and the lemon juice, and stir until combined.
3.

Add spaghetti and enough reserved pasta cooking water to create a coating consistency. Serve immediately scattered with remaining lemon zest and parsley.