Ingredients
Sauce
- 4 cloves garlic, peeled
- 2 cans 400g Diced Tomatoes
- 1 white onion, quartered
- 1 small red chilli
- small handful of parsley
- small handful of basil
- 30 grams extra virgin olive oil
- 100 grams white wine
- 2 tablespoons TM stock paste
- 12 clams, washed
- 12 cooked prawns, washed, peeled (tails left on) and butterflied
- 12 scallops
- 12 calamari rings
- 8 cherry tomatoes, halved
- pasta, (however much you see fit for your group; sauce can stretch out to serve one or two extras if needed)
- Lemon wedges, to serve
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put 4 cloves of garlic, chilli and onion in TM bowl. Chop on speed 7 for 5 seconds.
Add olive oil and saute for three minutes on varoma, speed 1.
Add tinned tomatoes, water, herbs, wine and stock paste to TM bowl. Put the clams in the varoma dish, place on top of TM bowl, cook for 15 minutes on varoma, speed 1.
Remove Varoma and blend sauce. 10 secs, speed 7. Add cherry tomatoes, clams from Varoma, calamari, scallops & prawns to TM bowl. Cook for further 5 mins, 100 degrees,
"Counter-clockwise operation" , soft speed.Serve pasta covered with sauce, and place an equal share of seafood on each plate. Serve with lemon wedges.
Tip
Change the seafood to suit your taste! Or leave out the chilli for a family friendly dinner.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Nice flavour, although a little watery. I left out the wine and the water (5hanks to other comments) and added 2 Tbsp of corn flour. Maybe three next time. Will definitely do again.
We both enjoyed this. We basically made it to the recipe however didn't know how much water to use - water was not mentioned in the ingredients however it was mentioned in step 3. We used one cup and the sauce ended up too watery. We also found the cooked prawns and the calamari to be overcooked - we'll use green prawns next time and include the calamari later in the recipe. The scallops were perfectly cooked. We're both keen to try this again but with the adjustments to make a less watery sauce & seafood that is cooked less. Thank you for the recipe.
This was delicious but I have one question, my sauce came out very liquidy. I added two tins of tomato, 80g of white wine and just a dash of water (basically a swirl of water from each can to clean it).... Any ideas what happened? The taste was good but I think it would have been even better thicker...
Made this last night was really yummy and seafood just melted in your mouth