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
747
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.

Nutritional Facts

Total Fat
2g
3%
Sugar
51g
57%
Carbohydrate, by difference
148g
100%
Protein
24g
52%
Vitamin A, RAE
1µg
0%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
958mg
96%
Choline, total
3mg
1%
Copper, Cu
1mg
0%
Fiber, total dietary
42g
100%
Fluoride, F
126µg
4%
Folate, total
350µg
88%
Iron, Fe
11mg
61%
Magnesium, Mg
383mg
100%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
471mg
67%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
612mg
41%
Thiamin
1mg
91%
Water
224g
8%
Zinc, Zn
15mg
100%

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.