(serves 2)
We recently returned from a beautiful, relaxing week up the north coast of NSW. Somehow every year seems to get busy very quickly, and especially this year our April was just jam-packed - full of nice things but busy nonetheless! We also found out not too long ago that we are expecting a third person into our little family, which is extremely exciting and we are very thankful and praising God for answered prayer!
This short trip was a little getaway before life gets even busier. It was awesome just to have days that were full of lazy breakfasts, walks/runs on the beach, reading, fishing (well Paul fishing and me thinking of ways to cook what he caught!), chatting and just chilling.
On the first evening, I picked up some pipis from the beach and decided to make one of my all-time favourite pasta dishes ~ i can still vividly remember how amazing this dish was 8 years ago in Cinque Terre by the sea side. It was probably a combination of the setting, the company and the freshness of the food.. but it certainly had a lasting impression! This attempt was pretty close, I think using white wine might have helped but we managed without.
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| My fave shot; sunset fishing |
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| Day 1: The Lord provided 2 dart and a whiting! |
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| First night's dinner; pan-fried fish, roasted potato & carrot chips, garlic broccoli |
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| Day 2: The Lord provided a HUGE bream! |
Ingredients
20 fresh clams/pipis (vongole)
2 cloves garlic
2 stalks kale
1/2 Spanish onion
2 tomatoes
200g spaghetti
1 lemon
olive oil
1/4 C shredded parmesan (optional)
handful of parsley, to serve
Method
1. With fresh pipis, soak them in salt water from the sea for about an hour to help release the sand inside.
NB. I have not perfected a strategy to get all the sand out which is a shame, but salt water from the sea seems most effective so far.
2. Thinly slice the garlic, Spanish onion and kale. Finely dice the tomatoes.
3. Sauté half the garlic with the kale for 5 minutes. Season with salt and add in 1 tablespoon water to soften the kale. Remove and set aside.
4. Sauté the remaining garlic with the onion for 2 minutes until brown, then add the tomatoes and cook for a further 3 minutes. Add in 1/2 cup of water (or white wine).
4. Add in the pipis and cover and steam for approximately 5 minutes or until the majority of the shells have opened.
5. Cook the spaghetti in a pot of boiling, salted water until al denté. Drain and set aside.
6. Toss the kale and spaghetti into the saucepan with the pipis and toss through, seasoning with salt, pepper and olive oil to taste.
7. Serve with wedges of lemon, parmesan and a sprinkling of parsley (optional).
20 fresh clams/pipis (vongole)
2 cloves garlic
2 stalks kale
1/2 Spanish onion
2 tomatoes
200g spaghetti
1 lemon
olive oil
1/4 C shredded parmesan (optional)
handful of parsley, to serve
Method
1. With fresh pipis, soak them in salt water from the sea for about an hour to help release the sand inside.
NB. I have not perfected a strategy to get all the sand out which is a shame, but salt water from the sea seems most effective so far.
3. Sauté half the garlic with the kale for 5 minutes. Season with salt and add in 1 tablespoon water to soften the kale. Remove and set aside.
4. Sauté the remaining garlic with the onion for 2 minutes until brown, then add the tomatoes and cook for a further 3 minutes. Add in 1/2 cup of water (or white wine).
4. Add in the pipis and cover and steam for approximately 5 minutes or until the majority of the shells have opened.
6. Toss the kale and spaghetti into the saucepan with the pipis and toss through, seasoning with salt, pepper and olive oil to taste.
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