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Spaghetti with Venus clams

1 kg Venus clams
2 shallots
1 garlic clove
1 bunch of parsley
5 stems of lemon thyme
3 tbsp. oil
100 ml white wine
100 ml white port wine
200 ml vegetable broth
500 g spaghetti

Spaghetti with Venus clams

The flirtation: with the enticing ingredients in this meal, we can follow in Aphrodite’s footsteps.

Wash the Venus clams thoroughly with cold water.
Sort out the clams that are open and wash the rest of the clams again.
Place the clean clams in the steaming bowl.
Peel and halve the shallots and garlic. Tear the parsley and thyme leaves from the stems and put them into the mixing container with 3 tbsp. oil; mix at level 2 for 20 sec. Set the timer to 5 min. and sweat the shallot at cooking level 120° C. Do not use the transparent lid insert.
After 2 min. add the port wine and the white wine and allow it to incorporate.
After 4 min., add the vegetable broth, set the timer to 10 min., cooking level 100° C.
Place the steaming bowl with the Venus clams into position and close it. Start the water for the spaghetti and then cook the spaghetti. Afterward, remove the steaming bowl together with the adapter.
Set the timer to 3 min., cooking level 100° C, and while the stock to continues to simmer,
remove half of the clams from their shells. Separate the clam meat and the clams into 2 different bowls. Season the broth to taste with salt and pepper. Pour 2/3 of the broth over the clam meat and 1/3 over the clams in the bowl.
Drain the spaghetti and add it to the clam meat, along with 2 tbsp. of the cooking water. Mix together.
Put the spaghetti onto pasta plates and arrange the clams from the shells on top.
Garnish with parsley leaves.
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