This easy and delicious Pasta Vongole by Jamie Oliver is a quick, flavorful dish featuring tender clams in a light, aromatic sauce. With simple ingredients like garlic, cherry tomatoes, and white wine, it’s perfect for a weeknight meal or special occasion. The clams add a beautiful seashore taste that’s hard to beat.
Ingredients Needed
- 1 kg (2.2 lbs) small clams, scrubbed clean, from sustainable sources
- ½ bunch (15g / 0.5 oz) fresh flat-leaf parsley
- 4 cloves garlic
- 10 cherry tomatoes
- 250 ml (1 cup) white wine
- 400 g (14 oz) dried spaghetti
- Extra virgin olive oil
- 1–2 dried red chillies
How To Make Pasta Vongole
- Boil the Water and Prepare the Clams: Put a pan of water on to boil. While it heats, check the clams—tap any that aren’t tightly closed. Discard any that remain open after tapping.
- Prep the Ingredients: Heat a large pan with a lid over high heat. Slice the parsley stalks finely, set aside, and roughly chop the parsley leaves. Peel and chop the garlic, quarter the tomatoes, and have the wine ready.
- Cook the Pasta: Add the pasta to the boiling water with a pinch of salt and cook according to the package instructions until al dente.
- Start Cooking the Clams: About 5 minutes before the pasta is ready, pour 4 generous lugs of extra virgin olive oil into the hot pan. Add the garlic, parsley stalks, a pinch of salt and pepper, crumbled dried chilli, and chopped tomatoes. Stir constantly.
- Add the Clams and Wine: Once the garlic starts to color, add the clams and pour in the wine. Shake the pan and cover. After 3–4 minutes, the clams will open. Shake again and discard any that don’t open.
- Combine the Pasta and Clams: By now, your pasta should be ready. Drain the pasta and add it to the pan with the clams. Stir in the parsley leaves and drizzle with extra virgin olive oil.
- Toss and Serve: Toss or stir for 1–2 minutes to let the clams’ juices soak into the pasta. Serve immediately with fresh bread to soak up the juices.
Recipe Tips
- Don’t overcook the pasta: Make sure to cook the pasta al dente, as it will continue cooking in the pan with the clams, ensuring the perfect texture.
- Shake the pan gently: While cooking the clams, gently shake the pan to help them open evenly, and avoid stirring too much to keep the juices intact.
- Add extra virgin olive oil generously: A generous drizzle of extra virgin olive oil helps bring out the flavors and gives the dish a lovely richness.
- Serve immediately: Pasta Vongole is best served hot, so toss the pasta and clams together just before serving to keep the dish fresh and vibrant.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pasta Vongole cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 2 days.
- On the Stove: Reheat the pasta on low heat for about 3-5 minutes, adding a splash of water or olive oil to keep it moist. Stir occasionally until it’s heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 381g)
- Calories: 760
- Total Fat: 24.4g
- Saturated Fat: 3.3g
- Total Carbohydrate: 84.2g
- Dietary Fiber: 3.6g
- Sugars: 6.4g
- Protein: 44.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Squash And Ricotta Pasta Bake
- Jamie Oliver Grilled Tuna With Tomato Pasta
- Jamie Oliver Gluten-free Pasta Dough
- Jamie Oliver Pasta Con Le Sarde
Jamie Oliver Pasta Vongole
Description
This easy and delicious Pasta Vongole by Jamie Oliver is a quick, flavorful dish featuring tender clams in a light, aromatic sauce. With simple ingredients like garlic, cherry tomatoes, and white wine, it’s perfect for a weeknight meal or special occasion. The clams add a beautiful seashore taste that’s hard to beat.
Ingredients
Instructions
- Boil the Water and Prepare the Clams: Put a pan of water on to boil. While it heats, check the clams—tap any that aren’t tightly closed. Discard any that remain open after tapping.
- Prep the Ingredients: Heat a large pan with a lid over high heat. Slice the parsley stalks finely, set aside, and roughly chop the parsley leaves. Peel and chop the garlic, quarter the tomatoes, and have the wine ready.
- Cook the Pasta: Add the pasta to the boiling water with a pinch of salt and cook according to the package instructions until al dente.
- Start Cooking the Clams: About 5 minutes before the pasta is ready, pour 4 generous lugs of extra virgin olive oil into the hot pan. Add the garlic, parsley stalks, a pinch of salt and pepper, crumbled dried chilli, and chopped tomatoes. Stir constantly.
- Start Cooking the Clams: About 5 minutes before the pasta is ready, pour 4 generous lugs of extra virgin olive oil into the hot pan. Add the garlic, parsley stalks, a pinch of salt and pepper, crumbled dried chilli, and chopped tomatoes. Stir constantly.
- Combine the Pasta and Clams: By now, your pasta should be ready. Drain the pasta and add it to the pan with the clams. Stir in the parsley leaves and drizzle with extra virgin olive oil.
- Toss and Serve: Toss or stir for 1–2 minutes to let the clams’ juices soak into the pasta. Serve immediately with fresh bread to soak up the juices.
Notes
- Don’t overcook the pasta: Make sure to cook the pasta al dente, as it will continue cooking in the pan with the clams, ensuring the perfect texture.
- Shake the pan gently: While cooking the clams, gently shake the pan to help them open evenly, and avoid stirring too much to keep the juices intact.
- Add extra virgin olive oil generously: A generous drizzle of extra virgin olive oil helps bring out the flavors and gives the dish a lovely richness.
- Serve immediately: Pasta Vongole is best served hot, so toss the pasta and clams together just before serving to keep the dish fresh and vibrant.
Jamie Oliver Pasta Vongole