Pipi Linguine in Creamy Saké Sauce

Serves 6

Ingredients:
2 tbls olive oil
4 cloves garlic, finely sliced
Pinch of red chili flakes (optional)
200ml Saké
1kg pipis, purged, open shells discarded
150ml thickened cream
1 tbls Yuzu or lemon juice
150gm fresh peas, blanched
½ bunch fresh dill, roughly chopped

300g linguine, cooked al dente
Lemon wedges to serve

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Method

1. Heat oil in a large fry pan on medium heat. Add the garlic and chilli flakes and sauté for 1 minute taking care not to colour the garlic. Add the saké and reduce for 2 minutes. Add the pipis and cover the pan to allow them to steam open. When the shells have opened, approximately 3-5 minutes, remove from the pan and place in a separate heatproof bowl. Cover with foil to keep warm and discard any that are unopened.
2. Using a fine sieve, strain remaining liquid and return to the same pan. Add the cream and peas and reduce the liquid for 5 minutes or until sauce has slightly thickened and peas are tender. Remove the pan from heat, add the yuzu juice and fresh peas and mix well. Add in pipis, dill and cooked pasta. Gently fold to coat with the cream sauce and season to taste.
3. Serve with fresh mixed greens and lemon wedges. Pour the saké and enjoy!

Tip This recipe also works well with mussels, clams or crab.