Directions Preparation:30min › Cook:20min › Extra time:30min › Ready in:1hour20min
Sift the flour and salt into a bowl. Make a well in the centre and add the eggs. Gradually mix the flour until dough forms. Add the coriander and knead for 5 minutes or until the dough is smooth and elastic, adding more flour as necessary. Wrap the dough in plastic film and rest for at least 30 minutes. Cut the dough into 6 equal pieces, flatten each and pass through a pasta machine to make thin sheets, then pass the sheets through the fettuccine cutter and set aside.
To cook the Pipis - cook the garlic and chillies in the oil in a pan over medium heat until soft. Add the tomatoes and two thirds of the coriander and cook for a few minutes. Add the Pipis, cover and cook just until the shells open (discard any that do not open). Transfer to a bowl and keep warm. Add the wine to the pan and cook over a high heat until reduced by half.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain well, then add the pipi sauce and season. Mix in the pipis and serve in bowls scattered with the remaining coriander.