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38
Recipes continued
White Wine Clam and Mussel Spaghetti
Serves: 3-4
1 quantity traditional spaghetti
2 tablespoons olive oil
3 cloves garlic, crushed
2 onions, finely chopped
¼ cup tomato paste
1 cup white wine
¼ cup vermouth
2 x 400g cans cherry tomatoes
500g clams, cleaned, beards removed
500g small black mussels, cleaned, beards
removed
¼ cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste
1. Fill a large saucepan with water, bring to
the boil.
2. Heat oil in a large saucepan over medium
heat. Add onion and garlic. Cook for 3-4
minutes or until tender. Add tomato paste
and cook for a further 2 minutes. Add wine
and vermouth, cooking until reduced by
half.
3. Add cherry tomatoes to the pan and cook
for 10 minutes or until thickened.
4. Add clams and mussels to the pan. Cover.
Cook for 3-4 minutes or until all the shells
are open. Discard any that remain closed.
5. Place spaghetti in boiling water. Cook for
3-4 minutes or until just tender. Reserve
2-3 tablespoons of pasta water. Drain. Set
aside.
6. Toss spaghetti and reserved spaghetti
liquid in the sauce. Season to taste with
salt and pepper. Garnish with parsley.
Serve.
Pumpkin Pasta Dough
2 ¼ cups plain flour
¹⁄
³
cup cooked pumpkin, pureed
1 teaspoon olive oil
1 teaspoon salt
2 eggs, lightly beaten
1. Place all ingredients in mixing bowl
in listed order. Using the dough hook
attachment mix on Speed 1
for 2 minutes or until combined.
If sticky add a tablespoon of flour at a
time. Continue to knead the dough for a
further 1 minute.
2. Remove dough from bowl. Wrap in cling
wrap and refrigerate for at least 1 hour.
Roll into desired shape.
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