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Mark and Chris - Spaghetti

with Pipis, Lemon Zest and Parsley

Prep time: 30 mins (+ resting)    Cook time: 30 mins    Serves: 4

Ingredients

1.5kg pipis

Flat parsley, to garnish

Pasta

300g flour

1/4 tsp salt

3 eggs

Extra flour, for dusting

Sauce

1 bunch flat leaf parsley 

5tbs olive oil

1-2 long red chillies, thinly sliced

Zest of 1 large lemon, finely grated 

5 cloves garlic, crushed

12 cherry tomoatoes, halved

250ml white wine

Method

  1. To make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
  2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture).
  3. Stand, covered, for 30 minutes to rest. Divide into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass pasta sheets through a spaghetti cutter. Place spaghetti on a lightly floured tray (or hang) for 15 minutes, to dry a little before cooking.
  4. To make sauce, finely chop stems of parsley and coarsely chop or tear leaves.
  5. Heat olive oil in a large deep frying pan over medium-low heat. Add chilli, zest, garlic and parsley stalks. Cook stirring for until soft and fragrant.
  6. Add tomatoes. Cook, stirring, until slightly softened. Season well.
  7. Add wine and pipis. Increase heat and cook, stirring occasionally, until shells open.
  8. Meanwhile, cook pasta in a large saucepan of boiling salted water for about 1-2 minutes or until almost al dente. Drain.
  9. Add spaghetti and parsley leaves to sauce and toss to coat. Taste and season again if necessary.
  10. Serve spaghetti and sauce garnished with extra parsley.
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