Pipi has been one of the favourite ingredients in many cuisines. Both their juice and meat add a touch of magic your dishes. Cooked together with a bit of garlic, chilli and wine, I’m in haven. You have it with your favourite carbs, no matter it’s bread, pasta or rice.
Pipis are often found in intertidal zone, in plain English, that’s the shallow water section at our beaches. They aren’t often available in markets, not alive anyway. Many people therefore catch their own.
Pipis are protected and illegal to catch in The Port Phillip Bay. It is permitted in other part of the Victorian coastal waters, in a recreational manner, and with your hands and feet only.
The Cottage Chef loves pipis like many of you, but we also want to promote a responsible way of catching them. They are important part to our food chain and marine life. Let’s protect them so our oceans remain habitable and enjoyable for many generations to come.
So in this blog we demonstrated how a little quantity caught from the ocean beaches of the peninsula, can make a great dish for two.
Find your favourite beach, not in any national parks or environmental sensitive areas of course; there are many ocean beaches within 30-45 mins drive of our cottages. Pardon us as we won’t mention nor promote a particular spot here to avoid it becoming a troubled hotspot.
All you need is just whatever you can hold with your bare hands. You don’t need a bucket, esky, nothing. Catch them, put them in a bag, put some sea water from the same beach. When you’re back at the cottage, put them in a bowl and insert a metal spoon or fork. Our cottages are well equipped with cutleries and kitchen tools. Leave them in the room overnight, the pipis will spit the sand out onto the bottom of the bowl, rather than in your mouth!
live pipis in the shell, cleaned
2 tablespoons olive oil
half onion, finely chopped
2 large garlic cloves, crushed
100 ml dry white wine
pinch of sugar
250 g spaghettini or other long, thin pasta
2 tablespoons chopped fresh dill and parsley
dash of lemon juice
- Tip the pipis into a large saucepan, heat over medium heat and cover with a tight-fitting lid. Cook for 5 minutes. Discard any that have not opened. Strain the liquid into a bowl and set aside.
- Meanwhile, heat the oil in a wide shallow saucepan or deep frying pan and add the onion and garlic. Cook over medium heat for 5 minutes, or until the onion is soft. Pour the wine into the pan and allow to bubble for a couple of minutes. Add the sugar and the cooking juices from the pipis. Bring to the boil, reduce the heat to medium and cook at a steady simmer, and allow the sauce to thicken. Place a large saucepan of salted water on to boil for the pasta.
- Add the pipis to the sauce and gently heat through. Cook the pasta for 4–5 minutes, or until al dente, drain and return to the pan. Stir the fresh dill and parsley into the sauce, season and pour over the pasta. Toss together and serve in large warm bowls.
Tip: add a few pieces of chilli to spice it up!