Thermo mix Recipe: Vignola Spaghetti

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:

1. Wash the clams well and leave them in a container with water and salt so that they loosen the earth.
2. Put the machine on speed 6 and put the garlic and half of the parsley leaves through the bowl so that they are chopped.
3. Lower with the spatula which is left on the walls; add the oil and program 3 minutes at 100° in speed 1.
4. 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.
5. 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.
6. Next, program 10 minutes, Varoma temperature, speed 1. Turn them over the sauce and let it rest for a few minutes.
7. Take out of the glass and sprinkle with parsley chopped with a pair of scissors. Book. Put the spaghetti to cook.
8. Pour a liter and a half of water, salt and a little oil into the glass and program 12 minutes, 100°, speed 1.
9. When the water is boiling, remove the beaker and through the hole in the lid, put the whole spaghetti.
10. Push them gently with the hollow part of the cup (the movement of the blades will push them in
11. Program the time indicated by the manufacturer on the package plus 2 minutes, 100°, speed 1.
12. Lastly, drain the spaghetti and place on a serving platter. Heat the sauce and pour it over the spaghetti.