Chef Ben Devlin, a young chef in the Tweed, New South Wales, shares one of his award-winning recipes for clams with semolina pasta with food writer, Michelle Tchea.
For the real thing, visit Halcyon House in the Tweed, NSW
Pippies (or clams) with semolina pasta & lemon myrtle – Paper Daisy, Halcyon House, NSW
Cabarita beach, the town our restaurant is in, has been known as a fertile area for pippies. They are something that we always have on our menu in some way. They can be treated like mussels or clams, but they have a more mild sweet flavour, and the cooking juice will make a great sauce. 
Clams with Semolina Pasta and Lemon Myrtle – Paper Daisy, Halcyon House, New South Wales
- Total Time: 45 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
A taste of Australias coast! Pippies, lemon myrtle, and homemade semolina pasta create a vibrant, flavorful dish.
Ingredients
- 6 oz (180 g) semolina
- 6 oz (180 g) plain flour
- 1/2 cup (120 ml) water
- 1 tbsp (20 ml) macadamia oil
- 0.2 oz (5 g) salt
- 11 oz (300 g) pippies
- 4 oz (120 g) pasta
- 1/4 cup (60 ml) white wine
- 2 tbsp (50 ml) macadamia oil
- 3 leaves lemon myrtle
- 1 oz (25 g) butter
- Native pepper
- 4 oz (100 g) warrigal green or pea tendril
Instructions
- Combine the ingredients to make a smooth dough and leave it to rest for 20 minutes on the bench, covered.
- Roll out the dough using a pasta machine to your preferred thickness.
- Allow the pasta to dry slightly at room temperature, ensuring the pieces are not touching or sticking together.
- Wash the pippies and soak them in iced water for 20 minutes to purge any sand.
- Boil salted water in a pot large enough for the pasta and begin cooking the pasta.
- Heat a pan with a lid over medium heat (approximately 300°F/150°C).
- Add macadamia oil, lemon myrtle, and pepper to the pan.
- Add the pippies and wine to the pan, then cover.
- Cook for 30-60 seconds, or until the pippies open.
- Reduce heat to low.
- Add warrigal greens, butter, and a pinch of salt; mix to create a sauce.
- Drain the pasta.
- Add the pasta to the sauce and combine.
- Serve.
Notes
- For a richer flavor, use freshly grated lemon myrtle zest in addition to the leaves.
- If pippies are unavailable, substitute with Manila clams or mussels, adjusting cooking time as needed.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little extra macadamia oil.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Australian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
What type of clams should I use for this recipe?
The recipe specifically uses pippies, which are a type of clam found in the Tweed area. If pippies are unavailable, you can substitute with other small clams or mussels.
How can I incorporate lemon myrtle into the dish?
Lemon myrtle can be added during the cooking process; simply sprinkle some dried leaves or use lemon myrtle powder to enhance the flavor of the clams and pasta.
What is the best way to cook the semolina pasta for this recipe?
Cook the semolina pasta in boiling salted water until al dente, then drain and toss it with the clams and their cooking juice to absorb the flavors.
