Pipis and Lap Cheong Linguine
Sometimes you just want to make a seafood linguine. I paired pipis with lap cheong (chinese sausage) and added lots of fresh chilli, garlic, tomatoes and zucchinis. I also seasoned the sauce with fish sauce which adds instant flavour and depth, especially when you're cooking a fast pasta like this.
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Serves- 3-4 people
Ingredients- 10
Cooking Time- 25 minutes
Skill Level- Easy
Ingredients
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500g pipis. I used SA Goolwa pipis fresh from Claringbolds at Prahran Market
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300g linguine
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1 lap cheong/chinese sausage, finely sliced
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1 red birds eye chilli, finely chopped
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3 cloves of garlic, finely chopped
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½ cup of cherry tomatoes. I used yellow ones I found at Oz Fresh Herbs who have a stall at farmers markets like Veg Out St Kilda, Gasworks and Elwood.
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1 cup of zucchini, finely sliced
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½ cup of passata. I used a yellow tomato sauce from Essential Ingredient (R.I.P) but any passata will do.
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1 tablespoon of fish sauce
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2-3 stalks of basil, stems removed and finely chopped
Method
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Cook pasta in salted boiling water until al dente as you prepare the sauce.
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Place lap cheong into the pan on low to medium heat and allow to render for 2 minutes. Add a glug of olive oil and then add in the garlic and chilli and cook on medium until golden and fragrant.
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Add in pipis to the pan and cook for 1 minute before adding in cherry tomatoes, zucchini and passata. Cook for another 4-5 minutes or until the pipis open from their shell.
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Remove the pipis from the sauce so they don’t overcook. Add in fish sauce and season to taste as it simmers.
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Add in pasta and toss to combine.Â
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Add pipis back in and a generous splash of the pasta water and cook for the further minute or so to let the sauce emulsify with the pasta.
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Turn off the heat and top with fresh basil. I also had some leftover zucchini flowers that I needed to use up, so added them right at the end.
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Serve and enjoy.
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Watch the Process
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