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(4 portions) 2lbs clams, scrubbed 1lb spaghetti 1 pint cherry tomatoes 1 Tbsp minced garlic ½ tsp crushed red pepper flakes ½ cup dry white wine ¼ cup chopped fresh parsley Olive oil Salt and pepper to taste |
Put the clams in a solid steam pan, and steam in the Thermador Convection-Steam Oven until the clams open up (about 5 minutes).
Using the Teppanyaki Griddle Accessory, sear the cherry tomatoes with some olive oil and salt on the griddle over high heat until they are charred on the outside. Set aside.
Meanwhile, on the Thermador Freedom Induction Cooktop, bring a pot of salted water to a boil. Cook the spaghetti according to package directions.
In a large saute pan, cover the bottom of the pan with olive oil and over medium-high heat, saute the minced garlic. Add the red pepper flakes, and saute for 20 seconds. Add the white wine, and boil until reduced by half.
Pour the juices from the clams into the pan and continue to cook until clam juice has reduced by half.
Add the spaghetti to the pan and toss to coat in sauce. Stir in the tomatoes and parsley.
Finish the dish by placing the cooked clams on top of the pasta, and drizzle with olive oil.
