Ingredients to make Thermo mix: Spaghetti Vignola:
- 50g of oil
- 4 large garlic cloves
- A handful of parsley leaves
- 1 jars of 1 kg. crushed natural tomato
- cayenne to taste (optional)
- 1 teaspoon of sugar
- 1 fish stock or salt cube
- freshly ground black pepper
- 1 kg. of clams or cockles
- ½ kg. of spaghetti
How to make Thermo mix: Vignola Spaghetti:
- Wash the clams well and leave them in a container with water and salt so that they loosen the earth.
- Put the machine on speed 6 and put the garlic and half of the parsley leaves through the bowl so that they are chopped.
- Lower with the spatula which is left on the walls; add the oil and program 3 minutes at 100° in speed 1.
- Add the tomato, the stock or salt cube, the sugar and the cayenne (if you put it) and program 15 minutes, Varoma temperature, speed 1.
- Meanwhile, rinse the clams and put them in the Varoma container. Book. When the scheduled time is up, remove the beaker and place the Varoma on top.
- Next, program 10 minutes, Varoma temperature, speed 1. Turn them over the sauce and let it rest for a few minutes.
- Take out of the glass and sprinkle with parsley chopped with a pair of scissors. Book. Put the spaghetti to cook.
- Pour a liter and a half of water, salt and a little oil into the glass and program 12 minutes, 100°, speed 1.
- When the water is boiling, remove the beaker and through the hole in the lid, put the whole spaghetti.
- Push them gently with the hollow part of the cup (the movement of the blades will push them in
- Program the time indicated by the manufacturer on the package plus 2 minutes, 100°, speed 1.
- Lastly, drain the spaghetti and place on a serving platter. Heat the sauce and pour it over the spaghetti.
