Mediterranean
Spaghetti Vongole with Frantoio EVOO
Come along for a special Olive Oil Club delivery to Hayley from Kip & Co as we drop off her Mount Zero Extra Virgin Olive Oil and cook up a beautiful Spaghetti Vongole together in the video below.
We delivered Hayley's favourite Frantoio Extra Virgin Olive Oil - the one she drizzles on absolutely everything (and for good reason).
Before founding Kip & Co, Hayley worked as a Naturopath and ran a health food shop in Melbourne with her sister Kate. Hayley loves quality Australian produce, Mediterranean cooking and swears by the health benefits of a daily shot of Extra Virgin Olive Oil.
We delivered Hayley's favourite Frantoio Extra Virgin Olive Oil - the one she drizzles on absolutely everything (and for good reason).
Before founding Kip & Co, Hayley worked as a Naturopath and ran a health food shop in Melbourne with her sister Kate. Hayley loves quality Australian produce, Mediterranean cooking and swears by the health benefits of a daily shot of Extra Virgin Olive Oil.
5
Hayley Pannekoecke
Directions
- Cook the pasta in a large pan of well-salted boiling water, cook following the packet instructions.
- While the pasta cooks, peel and finely chop the garlic and roughly chop a handful of flat-leaf parsley, including some stalks.
- Sort through the pipis, tapping any that aren’t tightly closed. Discard any that are open.
- When the pasta has about 5 minutes remaining, heat a generous amount of Mount Zero extra virgin olive oil in a large frying pan over high heat. Add the garlic and a pinch of chilli flakes, cooking for about 1 minute until lightly golden and fragrant.
- Add the pipis and shake the pan well. After 30 seconds, pour in a splash of Chardonnay verjus and cover with a lid.
- Cook for 3–4 minutes, shaking the pan occasionally, until the pipis open. Remove from the heat and discard any that remain closed.
- Using tongs, transfer the pasta directly into the pan with the pipis, allowing a little of the cooking water to come with it. Toss everything together and let it simmer for another 1–2 minutes so the pasta absorbs the juices.
- Taste and adjust the seasoning if needed. Add the chopped parsley, a light squeeze of lemon, and a generous drizzle of Mount Zero extra virgin olive oil. Toss to combine.
- Serve immediately with freshly cracked black pepper and a zest of lemon.
- For serving, pair with a chilled non-alcoholic sparkling verjus spritz made with Chardonnay verjus, sparkling water, lime, and mint.
