There’s something about Pasta Vongole that always makes me stand up straighter at the table. Maybe it’s the clams — a bit posh, a bit ocean-kissed. Or maybe it’s the way the garlic hits the olive oil just right, and suddenly your kitchen smells like an Italian summer you haven’t had yet.
I remember the first time I made it — standing there nervously watching the vongole steam open like magic, half convinced I was going to ruin everything. I didn’t. The lemon saved me. That bright squeeze right at the end cuts through the richness and just wakes the whole thing up. Honestly, this dish has no business being so easy for how fancy it looks in a bowl.
Why You’ll Love It
- Ridiculously fast for something this fancy — 20 mins and it’s done
- Tastes like the sea — in the best way
- No cream, no butter — just olive oil and magic
- Great for date night or solo dinner with wine and smugness
- The lemon is a game-changer — trust it
- Only a few ingredients, but they shine
Ingredients
- 1kg fresh vongole (clams), cleaned
- 300g spaghetti
- 2 garlic cloves
- 1 bunch fresh parsley, chopped (leaves + stalks separated)
- 1 lemon
- Extra virgin olive oil (6–8 tbsp)
- Sea salt
How to Make It
Let the vongole chill (and purge):
Pop your clams in a bowl of very salty water — like a handful-of-salt kind of salty. Let them soak for 2 hours to spit out any sand. It’s not glamorous, but it’s necessary.
Build your garlicky oil base:
Pour a good glug (around 6–8 tbsp) of EVOO into a large pan on low heat. Grate in the garlic, toss in half the parsley (just the stalks for now), and stir gently for 30 seconds. You don’t want colour — just aroma.
Steam the clams open:
Add the drained vongole to the pan, give them a shake, then add one ladle of water and a pinch of sea salt. Cover with a lid (or foil, if it’s a faff), and cook for 5 minutes. You’ll hear them pop open — that’s your cue.
Catch all that good stuff:
Once the clams are open, pour everything through a colander set over a bowl to catch the juice. Keep the vongole aside and save that garlicky broth. It’s liquid gold.
Get your pasta boiling:
Cook the spaghetti in generously salted water. You know the drill — al dente only. Scoop out a mug of pasta water just before draining.
Bring it all back together:
Return the filtered clam juice to your pan over low heat. Squeeze in half the lemon (catch the seeds!) and stir gently. Add your cooked pasta straight in, using tongs. Toss, toss, toss. Add a bit of pasta water to get everything silky.
The grand finish:
Toss the vongole back in, squeeze the other lemon half over the top, and sprinkle with the remaining parsley. Finish with another glug of EVOO. Give it all a final mix and get it straight to the table. No time for fussing.
Common Mistakes and How to Dodge Them
My clams were gritty — what happened?
You probably didn’t let them purge long enough. Salted water and time are non-negotiable.
Why is my pasta dry?
You didn’t use enough pasta water to loosen the sauce. It should be glossy, not sticky.
The garlic burned — help!
Low heat is key here. Once garlic goes brown, it’s bitter. Start over if that happens (I’ve done it… more than once).
Some clams didn’t open — should I force them?
Nope. If they don’t open during cooking, bin them. That’s the rule.
Storage and Reheating
Fridge: Best eaten immediately, but if you have to, store leftovers in an airtight container for 1 day max.
Reheating: Gentle heat in a pan with a splash of water. Don’t microwave — rubbery seafood is a crime.
Freezer: Not recommended. Clams and frozen pasta? Not a vibe.
Frequently Asked Questions
Can I use tinned clams?
You can — but fresh is just leagues better. If using tinned, don’t skip the lemon and garlic to help boost the flavour.
Do I need to add white wine?
Nope. This version skips it entirely, and honestly, I don’t miss it.
What if I don’t like lemon?
Hmm. Maybe this isn’t your dish. The lemon isn’t optional here — it makes it.
Can I use linguine instead of spaghetti?
Absolutely. Any long pasta works. I’ve even used tagliolini in a pinch.
Nutrition Facts (Per Serving):
- Calories: ~520
- Fat: 22g
- Carbs: 58g
- Protein: 25g
- Sodium: Medium-High (depends on clams + salt)
- Sugar: 2g
Jamie Oliver Pasta Vongole
Description
A bright, briny bowl of spaghetti with clams, olive oil, garlic, and lemon — simple, indulgent, and bursting with Amalfi coast vibes.
Ingredients
Instructions
- Soak clams in salted water for 2 hours, then drain.
- Cook garlic and parsley stalks in EVOO for 30 seconds.
- Add clams, a ladle of water, salt; cover and steam 5 mins.
- Drain clams over a bowl, saving the cooking liquid.
- Boil spaghetti till al dente, reserving pasta water.
- Warm clam liquid with lemon juice, toss in pasta.
- Return clams, add more lemon, parsley, and EVOO. Toss and serve.
Notes
- Always discard unopened clams after cooking.
- Don’t rush the soaking — sandy pasta ruins everything.
Save and use your pasta water — it’s liquid gold.
Keep the garlic on low heat or it’ll go bitter.