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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

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

Chocolate cremeux with caramel

Italian recipes

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Fast autumn recipes

recipes

Lamb with orzo and olives

Chocolate recipes

recipes

Braised chicken with mushrooms

Apple recipes

recipes

Roast trout with green lentil and warm bacon dressing

Autumn vegetarian recipes

recipes

O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Almond recipes

recipes

conversion tool