South Australian Vongole FRESH
Pipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an interesting touch to your menu. Various species can be eaten either raw or gently steamed or poached. Alternatively, they can be used in the preparation of fritters (blended with a white finfish such as ling) or in chowders. Vongole are central to many dishes but feature in especially Italian dishes, such as Spaghetti alle vongole. To prepare a spaghetti marinara: sauté leeks and add chopped vine-ripened tomatoes, garlic and white wine. Reduce and add a combination of clams (and finfish pieces if desired). Season with generous amounts of freshly ground black pepper and serve atop fresh pasta. Pipis are enjoyed raw or barbecued until they open and then seasoned with a dash of Worcestershire sauce or lemon juice. In some parts of Asia, similar molluscs are used to add flavour to soup and then removed before the soup is served. Some Asian species are also popular dried.