Glad that I decided to go with my sisters and friends as they intended to get pipis. I just get about 1 litre, as the required limit each person is allowed is 2 litres per person. Everyone is happy to have some. I must remember that I still have to carry the pipis with sea salt water from beach and walking back up to the car park on the sloppy soft sand. I don’t want to roll down and have the pipis flying everywhere.

Google: “Pipis” (or “pippies”) are small, edible, saltwater clams or marine bivalve mollusks, also known as Coorong cockles, found in coastal areas of southeastern Australia. Pipis are available fresh all year round.  You need a valid fishing license (unless exempt) to collect pipis. Pipis are naturally rich in omega-3 fatty acids. Pipis and cockles may contain toxins unless specially purified. They are a good source of trace minerals such copper, iodine and zinc. Pipis can be eaten raw, steamed, or poached and can also be used in fritters or chowders.” 

“To properly clean pipis (a type of clam), soak them in a solution of cool water and sea salt (30g salt per litre of water) for several hours or overnight, then rinse them thoroughly before cooking. Pipis, being sand-dwelling creatures, can contain sand and grit, so purging is essential before cooking. Place the pipis in a bowl or container with cool water and sea salt (30g salt per litre of water).”

My pipis had been soaked overnight and rinse thoroughly under cold running water. Having pipis with macaroni something different from most recipes using spaghetti and other types. My simple meal is comforting, healthy and delicious. Let’s cook!!!

Ingredients

650 g pipis (approximately)
300-400 g macaroni
75 g butter, plus more
1 Tbs minced garlic
2 chillies, slit open leaving stems on
125 ml white wine
1 Tsp baby caper, roughly chopped
1/2 lemon, juice
salt
pepper
scallion, cut to bite size for garnish or parsley

Method

Fill a large saucepan with 4 litres water and 11/2 Tbs salt. Bring to rapidly boiling, add pasta and cook until al dente (5-7 minutes), then drain.

Meanwhile, cook pipis in a large saucepan over medium heat with the lid on, shaking pan frequently and transferring pipis to a bowl just as they open about 4-6 minutes. Pour juices on top. Wipe dry saucepan. Use the wipe dry saucepan on a medium heat, melt the butter, add garlic and chili and cook for 2-4 minutes or until the garlic is soft and fragrant. Stir frequently. Squeeze the lemon juice into the sauce and stir through.

Add wine and cook until reduced a little and sauce has thickened for about 2 minutes. Add back pipis and pipis juices, bring to a simmer, then remove from heat. Now add macaroni and toss it through the sauce, then let it sit for a minute or two to soak it up. Serve drizzled with about 1-3 Tbs melted butter if you like more sauce. Check seasoning; add some pepper and a bit more salt if you wanted to.

Spoon the macaroni and sauce onto plates, then with food clippers clips some pipis and place on top of macaroni. Scatter some scallions or parsley over the pipis. Enjoy with a glass of white wine!!!

Note: If you can’t cook them immediately, store them in a container covered with a damp cloth in a cool place, or in salted water for a few hours or overnight. Before cooking, discard any pipis that are open and don’t close when tapped or gently squeezed. Do not refrigerate them as they will close up and won’t “spit out” the sand. “Gritty bits of sand in your mouth will ruin even the most delicious pipis recipe.”

https://helenscchin.com/2021/04/05/pipis-macaroni-in-garlic-butter-sauce/

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