Serves 2, prep time, 10 minutes, cooking time 4 minutes
500g fresh clams, cleaned and rinsed
1 tsp olive oil
2 shallots chopped
4 garlic cloves chopped
1 cup dry white wine (or vegetable stock)
Salt & pepper
1/2 cup of parsley chopped
300g of spaghetti
Lemon wedges to serve
Cook the spaghetti as per pack instructions. Using the sauté function on the Nutribullet, heat the oil, then sauté the shallots and garlic until soft.
Pour in the wine and season, add the steamer basket. Add the clams, close the lid and valve. Set the manual timer on high pressure for four minutes.
When cooked, release the pressure, lift out the tray and return the clams to the pot, add the parsley and mix. (Keeping some aside to serve). Season more if needed.
Plate up the cooked spaghetti, top with the clams, pour over the sauce, top with parsley and serve with lemon wedges.