Recipe by the late Lucia Rosella, owner chef of Lucia’s Pizza and Spaghetti Bar, Adelaide Central Market, SA. Her amazing legacy lives on through her daughters Nicci and Maria.
250g good quality pasta
60ml Lucia’s olive oil
1 garlic clove, finely sliced
1 fresh chilli, finely chopped or ½ tsp dried chilli flakes
500g Goolwa pipis (vongole) Live & Fresh (or frozen)
125ml Henschke Louis Semillon or dry white wine
500ml Lucia’s tomato and basil sauce
3tbs fresh parsley, finely chopped
Freshly ground black pepper
IMPORTANT – If using FROZEN Goolwa Pipis, thaw in the refrigerator overnight before cooking.
Cook the pasta in a large saucepan of rapidly boiling, salted water until al dente. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli then cook gently for 1 min. Add the vongole and white wine. To help the vongole open, cover the frying pan with lid. Cook for approx 3 min or until the vongole open. Simmer the Lucia’s Tomato and Basil sauce in a separate pan. When starting to boil, add to the open vongole in the frying pan. Remove frying pan from heat. Drain the pasta then add to the frying pain.
Sprinkle the pasta and vongole with the parsley.
Gently toss to combine then season with salt and pepper to taste.