Mark and Chris - Spaghetti
with Pipis, Lemon Zest and Parsley
Prep time: 30 mins (+ resting) Cook time: 30 mins Serves: 4
Flat parsley, to garnish
1/4 tsp salt
Extra flour, for dusting
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
- 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.
- Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture).
- 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.
- To make sauce, finely chop stems of parsley and coarsely chop or tear leaves.
- 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.
- Add tomatoes. Cook, stirring, until slightly softened. Season well.
- Add wine and pipis. Increase heat and cook, stirring occasionally, until shells open.
- Meanwhile, cook pasta in a large saucepan of boiling salted water for about 1-2 minutes or until almost al dente. Drain.
- Add spaghetti and parsley leaves to sauce and toss to coat. Taste and season again if necessary.
- Serve spaghetti and sauce garnished with extra parsley.