Boil some water in a large pot for the pasta. Cook the pasta according to packet instructions and have it ready around the same time as the pipi's or just a bit before.
Soak the pipi's in a bowl of cold water for about 10 minutes. Drain and rinse under cold running water.
Heat the oil and butter over a medium heat in a large, heavy-based pot. Add the onion and fry for 2-3 minutes, stirring occasionally, until translucent. Add the garlic, chili flakes and salt and stir for about 20 seconds.
Add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.
Turn the heat up to medium-high and add the pipi's to the pot. Cover with a lid. After about 2-3 minutes add the wine to the pot. Cover again and shake the pot from side to side.
Cook the pipi's for a further 5 minutes or until they open. Add the parsley and stir with a wooden spoon. Cover and shake pot again.
Drain the pasta and then pour the pipi mixture on top. Stir well and serve immediately.
| whiti-fisho wrote:|
Thanks Dave ,will PM later in day as am off to work now ,Iv'e tried cooking Rissoto in the past and haven't had much success ,do something wrong and end up with a gluggy mess ,the Paella sounds like a good idea