Begin by scrubbing and rinsing the clams. Discard any broken ones. Place in a bowl covered in cold water for 20 minutes to remove any sand.

Place the parsley in the TM bowl and chop 3 seconds, speed 8. Reserve in a separate bowl.

Place the water in the TM bowl and bring to the boil 7 minutes, Varoma, speed 2. Carefully open the lid and add the spaghetti. Cook 4 minutes, 120˚C, reverse speed spoon. Reserve in an insulated bowl while making the clam sauce.

Add the shallots, garlic and prosciutto to the TM bowl. Chop 5 seconds, speed 5.

Add the olive oil and cook 3 minutes, 100˚C, speed 1.

Add the butter and chilli flakes and cook 40 seconds, 100˚C, speed 2. Add the wine and stir 1 minute, speed 3.

Place the clams in the Varoma and steam 12 minutes, Varoma, speed 2. Make sure all the clams have opened and if not cook for a few extra minutes.

Add the clams to the wine sauce and cook 1 minute, 100˚C, reverse speed spoon.  Season to taste.

Serve over the warm spaghetti, sprinkle over the parsley and add a squeeze of lemon juice. 

Serve in bowls with crusty fresh bread and a side salad. Buon Appetito!