Preparation – Spaghetti with Clams – Original Sicilian Recipe

• Quickly rinse the clams, drain the water and check that they are all tightly closed.

  

• Finely chop the parsley and set it aside.

  

• Choose a fairly wide frying pan, because we will also cook the spaghetti in it.

  Chop the garlic cloves and put them in the pan with the olive oil. Sauté for one minute then…

  

• Add the clams, stir and cover with a lid.

  

• Let cook over high heat for 5 minutes.

  After the time has passed, check if they have opened; if not, let them cook a little longer, but be careful not to overcook them.

  

• At this point, use the skimmer to collect all the clams and put them in a bowl.

  Shell about half of them, leaving the rest in the shell for presentation.

• Add one cup of water and bring back to a boil.

  Then cook the spaghetti directly in the pan, and if necessary add more water, but do not add salt.

  

• When the pasta is almost cooked, add the clams and cook for another 2 minutes, stirring continuously.

  

• Adjust with pepper and add the chopped parsley.

  Here are the Sicilian-style risottoed Spaghetti with Clams.

  

• Here is a close-up detail

  

• Quickly rinse the clams, drain the water and check that they are all tightly closed.

  Put them inside the Thermomix Varoma tray and set aside.

  

• Place the parsley, well washed and dried, into the Thermomix bowl and chop for 10 sec at speed 5.

  Scrape down with the spatula and put it in a small bowl to the side.

  

• Without washing the bowl, add the 2 garlic cloves and chop for 10 sec at speed 5.

  Scrape down with the spatula and add 2 tbsp extra virgin olive oil.

  

• Sauté for 2 minutes at 248°F on speed 1.

  Add 1 2/3 cups (400 g) of water into the bowl,

• close the lid and place the Varoma with the clams on top.

  Cook for 20 minutes at Varoma, speed 1.

• While the clams open, their liquid drains into the bowl water, flavoring everything.

• When the time is up, very carefully open the Varoma lid, shell half of the clams, and set them aside.

• The water that remained in the bowl should be transferred to a large bowl, because we must weigh it again, since we don’t know exactly how much the clams released.

• So, without washing the bowl, weigh 1 1/2 cups (350 g) of cooking liquid and bring to a boil for 7 minutes at 212°F on spoon speed.

  

• Then, through the lid opening, add 5.3 oz (150 g) of spaghetti which you will cook for the time indicated on the package minus 1 minute.

  

• When there is one minute left, add the shelled clams through the lid opening, and run for 1 minute on spoon speed.

• At this point, put the pasta into a bowl or frying pan, add the clams in their shells, the chopped parsley and a grind of pepper.

  We prepared the Sicilian-style risottoed Spaghetti with Clams with our friend Thermomix.

  

• Seen up close