Pippies with Linguini

The real thing – Pippies in Linguini


Biggish bag of pippies
Handful of tommy tomatoes
Handful parsley
1 cup olive oil
Small chilli
3 cloves garlic
1 tspn rock salt
1 packet linguini


Fill pot with water and put onto stove

When boiling, add Linguini and salt

Wash pippies thoroughly. (Otherwise they will taste gritty).

Put in bucket of water. Swish around. Empty water.

Repeat at least three times.

In frypan, heat oil.

Add garlic, parsley and chilli. Cook for 2 mins.

Rescue linguini from boiling water just before it is cooked, and just before it reaches the el dente stage.

Add pippies to garlic, parsley and chilli.

When they are all open, add linguini and cook for a further 2 or 3 minutes.

Serve with crusty bread to mop up juice and spare bowl for the shells.