Steamed Pipis

With delicious, white wine cacio e pepe sauce.

Ingredients:

2 tbs extra virgin olive oil
150g chilled unsalted butter, chopped
2 garlic cloves, finely chopped
1 white onion, finely chopped
1 small fennel bulb, finely chopped, fronds reserved
1 celery stalk, finely chopped
1 1/2 tsp freshly ground black pepper, plus extra to serve
1/2 tsp ground white pepper
1 cup (250ml) dry white wine
2 cups (500ml) good-quality fish stock
2kg live pipis (or clams), purged
1/2 cup (40g) finely grated Parmigiano-Reggiano cheese, plus extra to serve

Method:

Heat the oil and half the butter in a large heavy-based saucepan over high heat.
Add garlic, onion, fennel, celery and both peppers.
Cook, stirring occasionally, for 4-5 minutes until vegetables begin to soften.
Add wine and reduce by three-quarters. Stir in stock and bring to the boil.
Add pipis and stir to combine. Cover with a lid and steam, shaking pan occasionally, for 5-6 minutes until pipis open.
Discard any that remain unopened. Using a large slotted spoon, transfer pipis to a large heatproof bowl.

Simmer sauce rapidly for 6-8 minutes until reduced by a third.
Reduce heat to low and whisk in remaining butter and Parmigiano- Reggiano.
Return pipis to pan and stir to combine. Season to taste.
Place pipis and sauce in a large bowl and scatter with extra freshly ground black pepper.