The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tipo 00's spaghetti with strawberry clams, chilli and smoked tomato


"This is a classic and simple dish that's lifted by the smoked tomatoes," says Papadakis. "If you can't find strawberry clams, diamond-shell clams are a great substitute - they are meaty, sweet and have a distinct ocean flavour." At the restaurant, the chefs make their own spaghetti; we've used dried pasta here.

You'll need

375 gm cherry tomatoes 125 ml (½ cup) extra-virgin olive oil 2 tbsp smoking chips, soaked in cold water for 25 minutes 2 tbsp (6 cloves) finely chopped garlic 1 long red chilli, finely chopped 125 ml (½ cup) dry white wine 1 kg strawberry clams or large diamond-shell clams 250 (1 cup) fish stock 6 basil leaves, torn 400 gm dried spaghetti 2 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • Preheat oven to 140C. Place tomatoes in a deep roasting pan, season with 1 tbsp olive oil and salt, and roast until slightly blistered (10-12 minutes).
  • 02
  • Place smoking chips in a small metal container (or on a piece of foil on a flameproof tray) and heat over high heat until they start to smoke (5-10 minutes; or light the woodchips using a blowtorch). Once the flames subside and the chips start smoking, add them to the roasting pan with the tomatoes, cover with foil and stand for 20-25 minutes. Repeat the process if you like a smokier flavour.
  • 03
  • Heat a large saucepan over medium heat, add remaining olive oil, garlic and chilli, and sauté until fragrant (1-2 minutes). Add white wine, then clams, stock and basil, cover with a lid and cook, shaking pan occasionally, until clams open (3-4 minutes). Season to taste.
  • 04
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes), then drain, reserving a little pasta water.
  • 05
  • Add spaghetti, smoked tomatoes and parsley to clam sauce and toss to combine, adding a little pasta water if needed to coat pasta. Season to taste, divide among warm bowls and serve.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

2013 Tenuta delle Terre Nere “Etna Rosato” Nerello Mascalese, Sicily. A fresh bone-dry rosé with great savoury spice and mineral finish. It really freshens up this dish, with its acid allowing the chilli and smoke to shine.

Featured in

April 2016

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×