Pipis with cherry tomatoes and pine nuts

AT A GLANCE

  • Serves 8 people

  • 500 gm cherry tomatoes (about 2 punnets)
  • 300 ml olive oil
  • 1 tbsp thyme
  • 5 garlic cloves, crushed
  • 50 gm (1/3 cup) pine nuts
  • 5 golden shallots, thinly sliced
  • 1 kg pipis, soaked to remove grit
  • 200 ml white wine
  • 100 gm butter
  • ½ cup (firmly packed) flat-leaf parsley, coarsely chopped
  • To serve: crusty bread
01   Preheat oven to 150C. Place tomatoes in a single snugly fitted layer on a small oven tray lined with baking paper, add oil, thyme and garlic, season to taste, then roast until tomatoes soften and blister (25-30 minutes). Strain oil and reserve tomatoes and oil separately.
02   Heat a saucepan over low heat, add reserved tomato oil and pine nuts and stir until light golden (20-30 seconds). Add shallot and reserved tomato and cook, stirring, until all the flavours mingle and shallot softens (1-2 minutes). Increase heat to high, add pipis and wine, cover and cook, shaking pan occasionally, until pipis open (4 minutes; see note). Add butter, stir until melted, season to taste and add parsley. Serve in deep bowls with crusty bread on the side.
Note To check that all pipis have opened, remove the lid and give them a little stir. You can give unopened ones a little poke to encourage them to open.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

Recipe:

O TAMA CAREY, ANDREW CIBEJ , DANIEL JOHNSTON, BERTA, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK

Drinking Suggestion:

A FULL-BODIED CIRÒ ROSSO FROM CALABRIA. , suggested by GIORGIO DE MARIA

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