Matt Moran’s spring spaghetti recipe is a 1 hour wonder
Gather friends and family for a spring feast, and serve up Matt Moran’s spaghetti with pipis.
Ingredients · Servings 4
- 1/4 cup olive oil
- 1 brown onion, chopped finely
- 6 large cloves garlic, crushed
- 2 long red chillies, chopped finely
- 1 cup dry white wine
- 1 litre My Perfect Vegetable Stock
- 375g spaghetti
- 1 kg pipis, rinsed
- 1/2 cup flat-leaf parsley leaves, chopped, plus sprigs to serve
- Finely grated lemon zest, to serve
Method · 1 h
- Heat 2 tablespoons of the oil in a large heavy-based frying pan on medium heat. Cook onion, stirring, for 4 minutes or until soft. Add garlic and chilli. Cook, stirring, for 1 minute or until fragrant. Increase heat to high and add wine. Cook for 12 minutes or until mixture is reduced to 2 tablespoons.
- Add stock. Bring to the boil, then reduce heat to low. Cook for 30 minutes, until reduced by two-thirds.
- Meanwhile, cook spaghetti in a large saucepan of boiling salted water for 10 minutes or until al dente. Drain.
- Add pipis to stock mixture. Cook, covered, for 2 minutes or until shells open. Add hot pasta, parsley and remaining oil to pan. Toss to coat.
- Serve spaghetti topped with lemon zest and extra parsley sprigs.
Make this spaghetti when you need an easy lunch or a light dinner to keep you satisfied and happy during the warmer months.
How to prepare pipis for cooking?
You will need to clean the pipis and purge them with salted water to remove sand and grit. Let them sit in a bowl with salted water for 30 minutes to an hour.
