Spaghetti vongole (clams)

(Recipe developed at home!)

I’ve never cooked clams at home before. But this weekend I was at the South Melbourne markets, and the clams looked so fresh I had to get some. I had intended to cook this pasta dish on the stove, but then I thought hell, why not give it a shot in the Thermomix! Well, the sauce and the seafood, anyway.

Ingredients (serves 2)

500g clams

1 bulb garlic (feel free to use less, that’s just how we like it! Half a bulb for the people who like garlic but aren’t crazy like we are, and 3-4 cloves for those who just want a light hint.

A handful of parsley

80g butter, cubed

1 lemon, halved

170g white wine

Chilli flakes (I’d prefer fresh chilli but the man’s a wuss, so I add chilli flakes to my plate at the end).

Method

• Wash and drain your clams, and then place them in the Varoma dish, taking care to leave some of the tiny holes in the dish uncovered so that the steam can come through. Side note, if you live in Melbourne, I can’t recommend Aptus Seafood at the South Melbourne markets enough. These clams were ridiculously fresh, and the flesh was oh-so-juicy and sweet!

 

• Put a pot of salted water on the stove to boil, and then cook enough spaghetti for two. When your pasta is ready, drain it and leave the noodles in the pot so you can add the seafood and sauce in at the end. You can also make your pasta in the the TMX if you want, I just think making the components of the recipe at the same time means that your pasta isn’t sitting around for too long.
• Pop your garlic and parsley into the TMX bowl and mince for 3 seconds/speed 7. Scrape down the sides and if necessary, mince for a further 1-2 seconds/speed 7.

• Add the butter and saute for 4 minutes/100 degrees/speed 1.

• Add wine and the juice of half a lemon. I actually added a whole lemon’s worth of juice which was fine for our tastebuds as we like a bit of a kick, but half would probably be more balanced. You can always add in more lemon at the end if you feel like it.
• Place the lid on the TMX bowl and the Varoma dish on top. Cook your sauce for 10-15 minutes/100 degrees, speed 1.
• After five minutes (the cooking temperature should definitely have hit Varoma by then), check your clams, and pull out the ones that have already opened so you don’t overcook the flesh. Continue checking every 2.5 minutes.
• The sauce only needs to cook for 10 minutes, so if your clams are all done by then, you can turn your TMX off.
• Pour your sauce and clams on top of your cooked pasta and mix well. Enjoy.