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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a pan and add shallots, garlic, and parsley stalks to build the base.
Add pipis and white wine, cover and steam until they open, about 3–5 minutes.
Strain the broth and remove the pipis meat, keeping some in shells.
In a new pan, heat olive oil with garlic and chilli paste. Add cherry tomatoes.
Season with salt and pepper, then add canned tomatoes.
Pour in reserved pipis broth and let it reduce into a rich sauce.
Add fresh basil to the sauce.
Toss in spaghetti just before al dente with a splash of pasta water.
Finish with pipis meat. Mix until glossy and emulsified.
Plate up with pipis shells, parsley, and basil on top.
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Use the freshest pipis available for the best flavor.
Reserve some pasta water to help emulsify the sauce.
Can I use other types of clams instead of pipis?
Yes, you can substitute pipis with other small clams like littlenecks or cockles.
What can I use instead of white wine?
You can use fish stock or a splash of lemon juice as a substitute for white wine.
How do I know when the pipis are cooked?
The pipis are cooked when they open up. Discard any that do not open.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce in advance and cook the pasta just before serving.
What type of pasta works best for this recipe?
Spaghetti is ideal, but you can also use linguine or fettuccine.
