2 tbls olive oil
4 cloves garlic, finely sliced
Pinch of red chili flakes (optional)
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
- 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.
- 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.
- Serve with fresh mixed greens and lemon wedges. Pour the saké and enjoy!
A fruity aromatic saké style is the perfect choice for a weekend lunch for friends gathered around huge platters of steaming creamy pasta spiked with sweet pipis from the sea. The gentle sweetness and soft umami of the saké accentuate the diverse flavour elements of this dish – grain, dairy, herbs and seafood. This saké is equally at home paired with simple olive oil or tomato-based pasta dishes such as a Puttanesca or spicy Arrabiata. Try this marriage of grain and umami and for those wanting to elevate this experience try this sake while enjoying a mushroom risotto drizzled with truffle oil.