Glass Artist

Kaimoana series

As well as being a major food source, kaimoana (seafood) is a very important way of showing hospitality (manaaki) and generosity. The food provided for guests is a great status symbol in Mãori culture, and kaimoana rates highly.


•1kg live shellfish (eg pipi)
•½ C extra virgin olive oil
•4 garlic cloves, finely chopped
•4 shallots, finely chopped
•½ tsp chilli flakes
•¼ C dry white wine
•400 gms dried spaghetti
• small bunch parsley, chopped

Clean the shellfish by rinsing in water. Heat the oil in a large saucepan with a tight fitting lid. Add the garlic, shallots, chilli flakes and wine and bring to the boil. Add the shellfish and cover. Steam over a high heat for three to four minutes, shaking the pan, until the shells open. Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente (about eight minutes), then drain. Add the spaghetti and parsley to the saucepan and toss through. Season with salt and pepper and serve in deep pasta bowls.