Pappardelle with Garlic Butter Pipis Recipe

Pappardelle with Garlic Butter Pipis Recipe

4.8

This Pappardelle with Garlic Butter Pipis is a delightful twist on a classic seafood pasta dish. The broad ribbons of pappardelle soak up the rich, garlicky butter sauce, while the tender pipis add a briny, oceanic flavour that complements the dish perfectly.

Ingredients:

  • 400g pappardelle pasta
  • 500g pipis, cleaned
  • 4 cloves garlic, minced
  • 100g unsalted butter
  • 1/2 cup white wine
  • Juice of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Cook the Pappardelle
    1 Cook the Pappardelle

    Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Drain and set aside.

  2. Prepare the Garlic Butter Sauce
    2 Prepare the Garlic Butter Sauce

    In a large pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the white wine and lemon juice, simmering until slightly reduced. Add the cleaned pipis, cover the pan, and cook until the shells open.

  3. Combine and Serve
    3 Combine and Serve

    Toss the cooked pappardelle into the pan with the pipis, ensuring the pasta is well-coated with the garlic butter sauce. Sprinkle with chopped parsley, season with salt and pepper to taste, and serve immediately.

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