Method

• 1.
  Preheat a barbecue with a lid to high. Place the wood smoking chips in a smoke box or foil tray (if using a foil tray, cover tray with foil and make a few small holes in the top to allow smoke to escape). Place on the barbecue grill, close the lid and leave for 10 minutes or until smoking.
• 2.
  Reduce the heat to medium, shift the smoke box or tray to one side of grill, then spread the garlic shoots and pipis over the grill, ensuring they do not overlap. Close the lid and cook for 6-8 minutes until all the pipis have opened (pipis that do not open can be prised open and eaten if they smell fresh). Carefully remove the pipis from the barbecue, keeping them upright to avoid spilling any of their juices, and place in a large bowl. Remove the garlic shoots and cut, on an angle, into 2cm pieces.
• 3.
  Heat the olive oil in a large saucepan over medium heat. Add the garlic, chilli and lemon zest, and cook, stirring occasionally, for 1-2 minutes until fragrant. Add the wine and cook for 3-4 minutes until reduced by half. Add the chopped parsley leaves, lemon juice, pipis and chopped garlic shoots along with any remaining juices from the pipis. Stir to combine and serve immediately.