Pasta vongole

Edwin Vinke – De Kromme Watergang
30 min
Serves 4 people


  • 2 shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • ½ red chilli pepper, finely chopped
  • ½ tsp sambal
  • 1 dl vegetable stock
  • ½ dl white wine
  • 200 g orzo (Greek pasta)
  • 1 kg vongole, thoroughly rinsed
  • 3 ripe tomatoes
  • 1 bunch of basil, finely chopped
  • 1 bunch of flat-leaf parsley, finely chopped
  • 1 bunch of lovage, finely chopped
  • juice and zest of 1 lemon (preferably organic)


Step 1

Set the omni cooker to Brown/ Sauté and fry the shallots with the garlic, chilli pepper and sambal. 

Step 2

Deglaze with the vegetable stock and white wine and bring to the boil. Set the omni cooker to Simmer and adjust the temperature to 95°C.

Step 3

Add the orzo and cook the pasta until tender, for about 15 minutes.  

Step 4

Meanwhile, peel the tomatoes, remove the seeds and cut them into small cubes.   

Step 5

Add the tomatoes, herbs, lemon juice and clams and put the omni cooker on Steam. Steam for a few minutes until the scallops are open. 

Step 6

Sprinkle with the lemon zest.

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