Biggish bag of pippies
Handful of tommy tomatoes
1 cup olive oil
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.