To prepare 450 g cooked rice, you may use approximately 250 g rice. Make sure the rice has cooled down before use in step 2.

Some brands of spaghetti may be more prone to breaking or becoming chopped up during cooking.

Use a naturally sweet and fragrant gin in this recipe to balance the tomatoes. Think olives or red grapes and warm licorice.

Chapatis are best served immediately after cooking with chicken kurma or dhall.

For best results, use a specific dumpling flour (e.g. Bluekey® Pau flour)

Instead of cooking on the stove, the rice can be cooked in a preheated oven (200°C) for 10-15 minutes, covering with foil if beginning to brown too much.

For best result, use specific dumpling flour (eg. Bluekey® Pau flour)

For a smoother sauce: allow to cool briefly after final cooking of sauce then, blend 1 min/speed 10 .

Leftover polenta, left to cool, can then be sliced and toasted, fried or baked, alone or layered with other ingredients.

Clams hold sand inside their shells. They can be encouraged to open and purge the sand if they are left to soak in cold, fresh water.

Long dried red chilies can be found in any online or specialist Asian store.

When done, if the water has not been completely absorbed, leave in the mixing bowl for a few minutes until sauce is fully absorbed.

Refrigerate any leftover vinaigrette in a sealable jar.

Substitute frozen peas with canned, drained green peas. Add at the end of step 2 into the thermal serving bowl with the pasta and extra virgin olive oil.

Use only the type of rice specified in recipe. If specific rice is not available, search Cookidoo® for rice recipes using other varieties.

For best result, use specific dumpling flour (eg. Bluekey® Pau flour)

For best result, use specific dumpling flour (eg. Bluekey® Pau flour)

Pipis (clams) need to be purged of sand and grit before cooking. To purge them, place pipis (clams) into a large steel or ceramic bowl and completely cover with cold water. Add 2 teaspoons of salt and allow to soak for 30 minutes to 1 hour, then drain. Be sure to check with your fishmonger when purchasing, as they may have been purged already.

If sauce needs thickening, at the end of step 6 reduce by steaming further 5 min/120°C/speed 2 .

Do not salt the pasta water as pecorino is very salty and will be sufficient for proper salting of the dish. Choose well-seasoned pecorino so that it forms a cream without thickening into a stringy mass.

If frozen green peas are not available, they can be replaced with canned green peas, drained: add them at the end of step 2 to the serving bowl with pasta and extra virgin olive oil.