Jamie Oliver’s Classic Venetian Spaghetti Vongole

This simple dish of spaghetti and clams makes the tastiest Italian meal
Spaghetti Vongole

Photo Modified: Flickr / CycloneBill / CC BY-SA 3.0

Clams, spaghetti, and plenty of parsley are quickly cooked together for an impressive Venetian dinner.

This recipe is courtesy of Jamie Oliver.

4
Servings
712
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Kilogram small clams, scrubbed clean
  • 1 small bunch flat-leaf parsley
  • 4 cloves garlic, minced
  • 10 cherry tomatoes, quartered
  • 250 Milliliters white wine
  • 400 Grams dried spaghetti
  • ​Sea salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 1 dried chile

Directions

Put a large pan of water over a high heat, and bring to a boil.

Sort through the cleaned clams. If there are any that aren’t tightly closed tap them, and if they don’t the close, throw them away.

Finely slice the parsley stalks and set them aside. Roughly chop the parsley leaves.

Add the pasta to the boiling water with a pinch of salt and cook according to packet instructions, until al dente.

Put a separate pan over a high heat.

When the pasta has 5 minutes of cooking time left, put 2 tablespoons of olive oil into the hot pan, and add the garlic, parsley stalks, salt, and pepper. Crumble in the dried chile and add the chopped tomatoes. Stir constantly. When the garlic starts to turn golden, add the clams and the white wine. Shake the pan, and put a lid on it. After 3-4 minutes, the clams will start to open up. Keep shaking the pan until they have all opened. Take the pan off the heat, and throw away any clams which are still closed.

Drain the cooked pasta, and add to the pan of clams. Add the parsley leaves and an extra drizzle of extra-virgin olive oil. Toss for 1 minute.

Serve immediately.

Jamie Oliver Shopping Tip

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Jamie Oliver Cooking Tip

Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.

Nutritional Facts

Total Fat
10g
16%
Sugar
4g
N/A
Saturated Fat
2g
8%
Cholesterol
75mg
25%
Protein
51g
100%
Carbs
89g
30%
Vitamin A
290µg
32%
Vitamin B12
28µg
100%
Vitamin B6
0.3mg
14%
Vitamin C
21mg
35%
Vitamin D
3IU
1%
Vitamin E
3mg
15%
Vitamin K
195µg
100%
Calcium
155mg
16%
Fiber
4g
18%
Folate (food)
54µg
N/A
Folate equivalent (total)
54µg
14%
Iron
7mg
36%
Magnesium
120mg
30%
Monounsaturated
5g
N/A
Niacin (B3)
3mg
15%
Phosphorus
718mg
100%
Polyunsaturated
2g
N/A
Potassium
566mg
16%
Riboflavin (B2)
0.2mg
11.5%
Sodium
1521mg
63%
Thiamin (B1)
0.2mg
10.8%
Zinc
3mg
20%