SPICY SPAGHETTI VONGOLE
Clams cooked in white wine and a spicy arrabbiata sauce, this is my twist on an Italian classic.
Provided by Jamie Oliver
Categories Healthy meals Seafood Dinner Party Italian Tomato Mains
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat a large griddle pan over a high heat, then add the chillies and cook for 20 minutes, or until blackened all over, turning occasionally. Transfer to a bowl, cover with cling film and set aside for around 10 minutes to cool.
- Once cooled, peel and discard the blackened skin, then halve and deseed. Heat a lug of olive oil in a medium frying pan over a low heat, then finely slice and add 2 garlic cloves. Fry for a few seconds, or until lightly golden, then add the chillies and tinned tomatoes, breaking them up with a spoon. Bring to the boil, then reduce to low and simmer for around 5 minutes. Season with salt and pepper, mash well with a potato masher, then set the arrabbiata sauce aside.
- Cook the spaghetti according to packet instructions in a large pan of salted boiling water over a high heat.
- Meanwhile, pick the parsley leaves and set aside for later, then finely slice the stalks. Halve the squid tentacles, thinly slice the tubes, then finely slice the remaining garlic. Preheat a large frying pan over a medium-high heat, add the parsley stalks, garlic, clams, wine and 2 large spoonfuls of arrabbiata sauce, then stir well. Add the squid and toss well to coat. Cover and cook for 3 to 4 minutes, or until the clams have opened.
- Drain the spaghetti, reserving a cupful of the cooking water, then add to the clams. Roughly chop and add the parsley leaves, toss well, adding a splash of the reserved cooking water to loosen, if needed. Stir in any remaining arrabbiata sauce if you fancy more of a kick, drizzle with extra virgin olive oil and serve straightaway.
Nutrition Facts : Calories 524 calories, Fat 5.8 g fat, SaturatedFat 0.7 g saturated fat, Protein 46.6 g protein, Carbohydrate 71.3 g carbohydrate, Sugar 4.9 g sugar, Sodium 0.83 g salt, Fiber 3.2 g fibre
SPAGHETTI VONGOLE
This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
Provided by Jamie Oliver
Categories Mains Jamie Does... Italian Seafood Pasta & risotto
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Put a pan of water on to boil. While that's happening, sort through your cleaned clams and if there are any that aren't tightly closed, give them a sharp tap. If they don't close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
- Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking - you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
- By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
- PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!
Nutrition Facts : Calories 760 calories, Fat 24.4 g fat, SaturatedFat 3.3 g saturated fat, Protein 44.2 g protein, Carbohydrate 84.2 g carbohydrate, Sugar 6.4 g sugar, Sodium 0.9 g salt, Fiber 3.6 g fibre
JAMIE OLIVER'S CLASSIC VENETIAN SPAGHETTI VONGOLE
Clams, spaghetti, and plenty of parsley are quickly cooked together for an impressive Venetian dinner.This recipe is courtesy of Jamie Oliver.
Provided by Hannah Hoskins
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 712 calories, Sugar 4 g, Fat 10 g, Carbohydrate 89 g, Cholesterol 75 mg, Fiber 4 g, Protein 51 g, SaturatedFat 2 g, Sodium 1521 mg
SPAGHETTI VONGOLE
Clams were, and still are, available in Venice by the boatload. So much so that they're even considered peasant food. Although this recipe originates from Venice, it's so delicious that it's now become a classic Italian dish. People can be picky about whether or not it should be made with tomatoes, but personally I like the subtle colour and sweetness they add to the dish. The most important thing about it is timing everything so you get perfectly steamed clams and al dente pasta. Once you've made it a couple of times your intuition will kick in and you'll be able to make it quickly and perfectly every time.
Provided by Jamie Oliver
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Serving suggestion: Fresh bread.
- Put a pan of water on to boil. While that's happening, sort through your cleaned clams and if there are any that aren't tightly closed, give them a sharp tap. If they don't close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking - you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra-virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chile and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra-virgin olive oil. Stir or toss for a further minute or 2 to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away.
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