Matt Moran's spring spaghetti recipe is a 1 hour wonder

Gather friends and family for a spring feast, and serve up Matt Moran’s spaghetti with pipis. With onion, garlic, wine and lots of lemon, the pasta sauce Matt makes is the perfect accompaniment to fresh seafood. The best part is it’ll take under an hour from kitchen to table.

Make this spaghetti when you need an easy lunch or a light dinner to keep you satisfied and happy during the warmer months.

Ingredients

1/4 cup olive oil

1 brown onion, chopped finely

6 large cloves garlic, crushed

2 long red chillies, chopped finely

1 cup dry white wine

1 litre My Perfect Vegetable Stock

375g spaghetti

1 kg pipis, rinsed

1/2 cup flat-leaf parsley leaves, chopped, plus sprigs to serve

Finely grated lemon zest, to serve

Method

Step 1

Heat 2 tablespoons of the oil in a large heavy-based frying pan on medium heat. Cook onion, stirring, for 4 minutes or until soft. Add garlic and chilli. Cook, stirring, for 1 minute or until fragrant. Increase heat to high and add wine. Cook for 12 minutes or until mixture is reduced to 2 tablespoons.

Step 2

Add stock. Bring to the boil, then reduce heat to low. Cook for 30 minutes, until reduced by two-thirds.

Step 3

Meanwhile, cook spaghetti in a large saucepan of boiling salted water for 10 minutes or until al dente. Drain.

Step 4

Add pipis to stock mixture. Cook, covered, for 2 minutes or until shells open. Add hot pasta, parsley and remaining oil to pan. Toss to coat.

Step 5

Serve spaghetti topped with lemon zest and extra parsley sprigs.

matt moran spaghetti with pipis in blue bowl with fork sticking out and parsley on top and pan of spaghetti on the side — (Photography: Con Poulos, Styling: Michele Cranston)

How to prepare pipis for cooking?

You will need to clean the pipis and purge them with salted water to remove sand and grit. Let them sit in a bowl with salted water for 30 minutes to an hour.

Chef Matt Moran Chef

Matt Moran AM is an Australian chef and restaurateur who has appeared on several TV cooking shows, including MasterChef. With more than 40 years of experience, Matt is known for his successful restaurants, including Aria, Chiswick, Chophouse and Rockley Pub. Matt has become a regular contributor to Better Homes and Gardens magazine, creating recipes that are hearty, filling and full of flavour. When he's not working hard in the kitchen, you can find him tending to his kitchen garden on his family farm in the Central Tablelands.