This dish maximizes the full flavor of clams, accompanied perfectly by chili and garlic, also with fresh pasta as the backbone of the dish.
Ingredients
4 CLOVES garlic
1 EA chili red
4 TBSP fresh parsley
7 OZ / 200 ML white wine
2 OZ / 50 ML olive oil
17.5 OZ / 500 G clams
53 OZ / 1.5 L hot water
7 OZ / 200 G dried linguine pasta
2 TSP salt
Directions
Place your fresh clams into salted water to allow the sand to come out.
Add the water and salt to the mixing bowl. Preheat your water in sauté mode for 10 minutes / 265°F|130°C.
TIP: Skip this step if you are already using hot water.
Once the water has preheated, add your pasta to the mixing bowl through the hole on the lid. Cook for 10 minutes / 250°F|120°C in sauté mode. After your pasta is cooked, strain the pasta and store it in a large bowl with a little bit of oil to avoid sticking. Cover the pasta to keep it warm. Clean out the bowl well.
Add the parsley to the mixing bowl and chop on TURBO mode for 5 seconds. Remove the parsley from the mixing bowl and clean out the mixing bowl.
Using gloves, deseed the red chili and peel the garlic. Add the chili and garlic to the mixing bowl. With the measuring cup in place, chop for 15 seconds / speed 8. Scrape down the sides of the mixing bowl.
Add the white wine to the mixing bowl. Insert the simmering basket into the mixing bowl, then add your clams in. Steam for 7 minutes. Once cooked, empty the clams into the pasta with the sauce and the chopped parsley, make sure you mix well.
Place your pasta onto a serving plate and serve immediately.