Pipis, Potatoes & Pasta | A Creamy, Rustic Twist on Clams
This is not your typical clam pasta — here the secret is in the potatoes! They’re fried golden, blended into a velvety cream with clam water and parsley, then tossed back with juicy pipis, sweet cherry tomatoes, and al dente pasta. A coastal, rustic dish that brings the sea straight to your plate.
What You’ll Need (serves 2):
• 220g pasta
• 500g fresh pipis (clams)
• 2 medium potatoes
• 7 cherry tomatoes
• 1 tsp tomato paste
• 2 garlic cloves
• Parsley sprigs (for sauce & garnish)
• 1 fresh chili
• 1 glass dry white wine (about 100ml, 12% alc)
• Olive oil & salt
Instructions:
Soak pipis in salted water for 2–3 hours to release sand.
Dice potatoes into tiny cubes, shallow fry with tomato paste until golden, then set aside.
In the same pan, sauté garlic, parsley, and chili in olive oil. Remove garlic & parsley once fragrant.
Add clams, deglaze with white wine, cover, and cook until they open. Add cherry tomatoes and let them soften.
Blend fried potatoes with clam juice and fresh parsley until smooth.
Remove clams from shells, return to the pan with potato cream and pasta al dente.
Toss for 2 minutes and serve immediately!
Full recipe & more at 👉 www.cookingwithtucci.com
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Have you ever had pee pees and potato pasta before? If not, look at the recipe. Let me know what you think. When you take the pee pees from the beach, it is important that when you bring them home, put it in a bowl of water like I did with a handful of salt. Let them soak in there at room temperature for about couple of hours. Grab potato and cut them in very small small square. Cut some cherry tomatoes in half. Clean two cloves of garlic and give it a quick squeeze just on a couple of parsley sprout chili if you like and a teaspoon of tomato paste. Now we are ready. Grab a frying pan. Go inside the extra original olive oil and while it’s still cold add the parsley sprout chili and the garlic. Now bring it to the stove and start sizzling everything. As soon it start sizzling remove the parsley sprout. Go inside with your potato and the tomato paste. Let them cook until the potato are golden all around about 5 minutes. Once the potato reach this color, they are ready. Remove them from the pan and keep them aside. We’re going to use it very soon. Pen, add a tiny bit more extra virgin olive oil. You can reuse your garlic that you take it off before because we haven’t overcooked. Okay. Now, let it sizzle and bring back in here. Once the garlic is sizzling, remove it. Grab your fresh peeppies or frozen one. Go straight in. They glaze with a little bit of white wine. Let them cook for a maximum 1 minute and make sure after the wine evaporate to cover with the lid. So, we keep all the water inside. As soon as they start opening, grab your cherry tomatoes, put it inside, cover again, and let them finish to open. Grab back your potato. I know I’m using Simba plate, my son. and put half of them in a blender. See, Simba, add a little bit of fresh parsley and filter some of the water from the pee pees inside. Blend everything till become a very smooth creamy texture. Once the peep are cooked, I prefer to remove them from the shelf one by one. So, anytime you eat your pasta, everything that you have on your fork is edible. But that’s up to you. So, I’ll leave it to you to decide. I’ll going to clean them all. Once we’re done, grab our sauce back. Put it in. Add some fresh parsley and the pasta that we cooked al dente. Once ready, bring it back to the stove and let it cook for a minute or two, just until the pasta reached the right cooking time. Don’t forget to add some of the potato we kept before. Look at the consistency of this pasta. And there you go. Now you know how to make pee pee pasta by a whole other level.
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Keep it up! Keep goinggggg