Step 1

Fill a large saucepan with 4 litres water and 1½ tbsp salt. Bring to the boil, add pasta and cook until al dente (5-7 minutes), then drain.

Step 2

Meanwhile, cook pipis in a large frying pan over medium heat with the lid on, shaking pan frequently and transferring pipis to a bowl just as they open (4-6 minutes). Pour juices on top.

Step 3

Wipe out frying pan and return to medium-high heat. Add oil, garlic and chilli and stir until garlic is golden (1 minute). Add tomato, stir for 1 minute, then add wine and cook until reduced a little and sauce has thickened (2 minutes). Add pipis and 125ml juices, bring to a simmer, then remove from heat. Add spaghettini and toss it through the sauce, then let it sit for a minute or two to soak it up. Serve drizzled with oil and topped with parsley.