Serves 5


Linguine Pasta:

  • Water, 2 litres
  • Salt, 2 teaspoons
  • Olive oil, 2 teaspoons
  • Linguine, 350 grams


  • Clams, 500 grams (washed)
  • Minced garlic, 3 teaspoons
  • Chili flakes, 2 teaspoons
  • White wine, 75ml
  • Olive oil, 4 tablespoons
  • Parsley, 1 tablespoon (finely chopped)
  • Salt, 1 teaspoon



  • Colander, 1




  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add water and bring to a boil. Once boiling, add salt, olive oil, linguine pasta, and bring to a boil again.
  2. Once boiling, close the inner pot and with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 16 minutes. Set aside 100ml of pasta water.
  3. Strain pasta using a colander and set aside for later use.


  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add in clams, close the inner pot with lid, and cook for 5 minutes under medium heat.
  2. Remove the clams (do not discard the liquid) and set aside for later use.
  3. In the same 3.0L inner pot, add in 2 tablespoons of olive oil, minced garlic, chili flakes, cooked clams (with clams’ liquid), and stir fry for 3 minutes.
  4. After 3 minutes, add in white wine, and cook until alcohol evaporates, about 2 minutes.
  5. Add in parsley, 2 tablespoons of olive oil, salt, and mix well.
  6. Bring content to simmer, add cooked pasta, pasta water and mix well.
  7. Before serving, portion the pasta and garnish with chopped parsley.



  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Recipe and photos courtesy of Thermos Singapore team.