logo without text FINAL.png


Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Clams with Squid ink Lemon pasta

Clams with Squid ink Lemon pasta

This dish is utterly delicious and done in 20 min. However it's all about prep and timing.

What you need:

  • 500g squid ink pasta

  • 1 kg. clams

  • 3 organic lemons

  • 1 dl of white wine

  • 6 San Marzano mini tomatoes

  • 4 cloves garlic

  • 1 shallot

  • handful finely chopped parsley

  • handful grated Parmesan cheese

  • 1 tbsp butter

  • olive oil

  • salt and pepper

Prepping:Its a lot easier if everything is put ready at hand.

  • With a zest grater peel two of the lemons and put the zest in a small bowl.

  • Grate a handful of Parmesan cheese and add to the lemon zest

  • Finely chop a handful of parsley and add to the zest and Parmesan

  • Squeeze the juice of the two peeled lemons and keep the juice in a small bowl

  • Add the white wine into the bowl of lemon juice

  • Finlely chop the garlic cloves and keep in a small bowl

  • Finely chop the shallot and add into the bowl of garlic

  • Rinse the clams, discard those that are open or damaged ( clams with a little hold near the hinge also are discarded)

  • Put a large pot with 3 l. of salted water to the boil.

  • Make ready a small pan with just a little of olive oil ( for frying the tomatoes and afterwards frying the halved lemon)

  • Make ready a large wok pan for cooking the sauce and clams

Now you have everything ready and preparing the dish ready for serving takes only 15 minutes!



Put the pasta into the salted boiling water and cook for 10-12 min.

In the meantime quickly fry the tomatoes in the small hot pan for 3-4 minutes. Wipe the pan for any tomato juice that has emerged and fry the halved lemon until golden brown.

At the same time fry the shallot and garlic in olive oil, in the wok pan. After 3 min. add lemon and white wine. Let cook for 3 minutes. Add the clams. Let cook for 4-5 minutes. Turn off the heat. Add a little salt and pepper to taste.

Now the pasta is cooked al dente. Put through a sieve and pour the pasta into the wok pan with sauce and clams. Add the butter and mix gently.

Arrange the pasta on a warm dish, drizzle with the mix of parsley, lemon zest and Parmesan cheese. Add the fried tomatoes and fried lemon halves. Serve.


Sea-Buckthorn juice

Sea-Buckthorn juice

French Pastry with raspberry and chocolate cream

French Pastry with raspberry and chocolate cream