Jennifer Isaacs describes how hunting for pipis is done in Bush Food: "The hunter must be a fast digger and have very sharp eyesight. As the tide turns and each wave laps the sand, pipis bury themselves deeper in the wet sand. They go vertically, leaving only a small hole or bubble ... and can descend 30 centimetres in a couple of seconds."
3 minced garlic cloves
extra virgin olive oil
1kg of well-washed pipis
2 chopped ripe tomatoes
1/2 cup of chopped flat-leaf parsley
2-3 chopped red chillies (optional)
1 cup of dry white wine
In a large pot with a lid, lightly fry 3 minced garlic cloves in 2 tbsp of extra virgin olive oil for 30 seconds, making sure it doesn't brown. Add 1kg of well-washed pipis, 2 chopped ripe tomatoes, a 1/2 cup of chopped flat-leaf parsley and 2-3 chopped red chillies (optional). Turn the heat right up, season with a little salt and pepper and give the pipis a good stir for a few seconds.
Add 1 cup of dry white wine and place the lid on the pot. They should all open in 3-4 min. Check that they have; sometimes it's just a matter of giving the pot a good shake or stirring the pipis so they have room to open.
Season with salt and pepper.