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Spaghetti with clams
The clam sauce is made in the Thermomix bowl with garlic, oil and white wine; the spaghetti are cooked in a pot and tossed in the bowl at the end. No cream, no stock cube.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 320 g spaghetti
- Clams 250 g shelled, about 1 kg in the shell
- Fresh garlic 10 g
- Extra virgin olive oil 50 g
- Parsley, fresh 20 g chopped
- White table wine 80 g
- Hot red chili pepper 2 g optional
Steps
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1 Chop the garlic, chilli and half of the parsley.
5 sec · speed 5
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2 Add the oil and saute, without the measuring cup.
3 min · 100 °C · speed 1 · reverse
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3 Add the shelled clams and the wine and cook for two minutes.
4 min · 100 °C · speed 1 · reverse
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4 Cook the spaghetti in plenty of salted water until al dente. Keep a ladle of the cooking water.
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5 Add the spaghetti to the sauce with the remaining parsley and a little cooking water and toss.
30 sec · speed 1 · reverse
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 483 kcal | 168 kcal |
| Protein | 19.9 g | 6.9 g |
| Carbohydrate | 63.6 g | 22.1 g |
| Sugars | 2.4 g | 0.8 g |
| Fat | 14.4 g | 5.0 g |
| of which saturates | 2.1 g | 0.7 g |
| Fibre | 2.8 g | 1.0 g |
| Salt | 0.96 g | 0.33 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.