There’s nothing better than foraging for local ingredients, and creating a meal inspired by your current location! This week we were thrilled to spend a few days camping on South Stradbroke Island, one of the Gold Coast’s most pristine and secluded natural environments. We loved our time getting back to nature on the island, and took the opportunity to slow down and enjoy the simple things like getting up early (ahh, 4am!) to watch the sunrise, exploring the sand dunes on deserted beaches, and stand up paddle boarding in the calm Broadwater.
The boys had the opportunity to go pipiing with the campsite managers Lachlan and Emily, bringing back an awesome haul of these tasty little morsels. After a good discussion and some friendly coaching from Emily, we tried our hand at one of the island’s favourite dishes, a super easy and incredibly tasty, Pipi Pasta!
Pasta of choice – we used Linguini
Fresh pipis (purged, see tip below)
Diced red onion
2-3 garlic cloves, chopped
Handful of grape tomatoes, chopped
Shallot, finely sliced to garnish
Salt & Pepper to season
Cook pasta per the instructions to al dente.
Meanwhile, add a small amount of olive oil to a hot pan and fry off red onion and garlic for 1-2 minutes. Add the grape tomatoes and reduce heat.
Add a small amount of pasta water to the pan to create a sauce consistency, and carefully add your fresh pipis. Cover with a lid and let steam for approximately 3 minutes. Your pipis will be cooked and ready when the shells open.
Add your pasta into the pan and stir through to combine all ingredients. Serve immediately, seasoning with chilli flakes and salt, and garnish with fresh shallot.
TIP: You can easily clean your pipis prior to cooking by purging them in a solution of cool water and sea salt – 30g salt to each litre of water – for several hours or overnight, in a cool part of the house. Do not refrigerate them as they will close up and won’t “spit out” the sand.