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Spaghetti with Prawn and Pipis

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Easy - Med - Hard

Spaghetti with Prawn and Pipis

Flavourful and aromatic, this Italian-inspired pasta dish is the perfect way to make the most of the warm weather we have left!


  • 400g spaghetti
  • 1 brown onion, diced
  • 4 gloves of garlic, finely chopped
  • 650g of pipis, rinsed and drained
  • 60ml dry white wine
  • 1/2 tsp chili flakes
  • 1 small bunch of thyme, picked
  • 12 prawns, peeled and de-veined
  • 1 punnet of cherry tomatoes, halved
  • 1 lemon
  • Olive oil
  • Salt
  • Pepper


  • Fill a large saucepan with water, bring to the boil, add spaghetti and cook for 5-7 minutes, then drain. Mix through with olive oil to avoid sticking.
  • Drizzle olive oil into a saucepan on high heat, add half the onion and half the garlic and stir until soft. Add the pipis and wine to the saucepan and cover with a lid. Cook for 3-4 minutes, shaking the saucepan until shells open.
  • Drizzle olive oil into a large frying pan over medium heat. Add the rest of the onion, garlic, chili flakes and thyme, and stir for 2-3 minutes. Add the prawns and stir for 4 minutes, cooking on both sides.
  • Add the tomato and stir for 1 minute. Add the pipis and juice from the saucepan and mix through, bring to a simmer, and remove from heat.
  • Add in the spaghetti and mix through, letting sit for a minute to soak in the juices. Top with a squeeze of lemon, pinch of thyme, and salt and pepper to taste.

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