Spaghetti Alle Vongole-which translates to ‘spaghetti with clams’-is a quintessential dish from the Campania region of southern Italy, especially famous in Naples. In the hands of Mary Berry, the revered British baking icon and television cook, this classic gets a refined, elegant twist while staying true to its roots.
Mary Berry’s version of Spaghetti Alle Vongole is a delicate, aromatic, and utterly satisfying pasta dish that highlights the briny sweetness of fresh clams (vongole), the silky richness of good olive oil, and the brightness of fresh herbs and white wine. It’s a dish that’s both light and indulgent, rustic and sophisticated-designed to let the natural flavors of the sea shine through.
Unlike overly complex seafood recipes, Mary keeps her version refreshingly simple, true to her ethos of elegant yet unfussy cooking. The result? A dish that tastes like a summer evening on the Amalfi Coast but can be made in the comfort of your home kitchen-even on a weeknight.
Mary Berry’s Spaghetti Alle Vongole Recipe
Ingredients Needed
Here’s a detailed breakdown of everything you’ll need to recreate this coastal masterpiece at home. It’s essential to use the freshest ingredients possible, especially the clams, as they are the soul of the dish.
Core Ingredients
- Spaghetti – 350g (about 12 oz); use high-quality durum wheat pasta for the best texture and bite.
- Fresh clams (vongole) – 1 kg (about 2.2 lbs); scrubbed clean, with any open or damaged shells discarded.
- Garlic – 3 cloves; finely chopped or thinly sliced for subtle flavor.
- Shallots – 2 small; finely chopped for sweetness and aroma.
- Dry white wine – 150ml (about 2/3 cup); choose a crisp, unoaked white like Pinot Grigio or Sauvignon Blanc.
- Olive oil – 4 tbsp; extra virgin preferred for its depth and peppery kick.
- Fresh parsley – a small bunch; finely chopped for garnish and freshness.
- Red chili flakes (optional) – a pinch; adds a gentle heat.
- Lemon zest – from 1 unwaxed lemon; for brightness and a fresh finish.
- Salt and black pepper – to season, preferably sea salt and freshly ground pepper.
Optional (but Delightful)
- Butter – 1 tbsp; stirred in at the end for extra silkiness.
- Cherry tomatoes – a handful, halved; if you want a pop of sweetness and color.
Equipment Needed
You don’t need fancy kitchen gear to make Spaghetti Alle Vongole, but having the right tools will definitely streamline the process and elevate the result.
- Large pot – For boiling the spaghetti.
- Large sauté pan or deep skillet with a lid – To cook the clams and combine everything.
- Colander or spider strainer – For draining the pasta.
- Small bowl – To hold clams after steaming, while reducing the sauce.
- Wooden spoon – For stirring gently.
- Tongs – To toss the pasta and clams without breaking the shells.
- Microplane grater – For zesting the lemon.
- Chef’s knife and chopping board – For prep work.
Instructions To Make Mary Berry’s Spaghetti Alle Vongole
Now for the magic. This dish comes together quickly, so be sure to have everything prepped before you start cooking.
1. Prepare The Clams
- Begin by scrubbing the clams under cold water to remove any sand or grit.
- Discard any that are already open and don’t close when tapped-these are likely dead and shouldn’t be eaten.
- You can soak them in salted water for 20-30 minutes to encourage them to purge any remaining sand.
2. Boil The Spaghetti
- Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente (a minute or two shy of the package instructions).
- Reserve a cup of pasta water, then drain and set the pasta aside.
3. Sauté The Aromatics
- In a large sauté pan, heat the olive oil over medium heat.
- Add the shallots and garlic, gently cooking until translucent and fragrant. Avoid browning the garlic-it should smell sweet, not bitter.
- If using, add a pinch of red chili flakes at this stage for a subtle heat.
4. Steam The Clams
- Increase the heat to medium-high and pour in the white wine.
- Let it bubble for about 30 seconds, then add the clams, and immediately cover the pan with a lid.
- Steam the clams for 3-5 minutes, shaking the pan occasionally, until all the clams have opened.
- Discard any that remain closed after cooking.
5. Combine And Finish
- Remove the clams with a slotted spoon and set them aside briefly.
- Let the wine and clam juices reduce for another 2 minutes to intensify the flavor.
- Return the clams to the pan along with the cooked spaghetti.
- Add a splash of the reserved pasta water to loosen the sauce if needed.
- Toss everything together gently using tongs.
- Stir in the lemon zest, a bit of fresh parsley, and-if using-a dab of butter for a velvety finish.
- Taste and season with salt and pepper as needed.
Tips And Tricks
This dish might seem straightforward, but these chef-style tips will help you make it shine like something served in a seaside trattoria.
1. Use Live, Fresh Clams
The flavor of the sea comes from the clams-if you’re not using fresh, live ones, the dish won’t sing. Frozen clams can work in a pinch, but fresh is best.
2. Don’t Overcook The Clams
Clams cook quickly. As soon as they open, take them off the heat to prevent them from becoming rubbery and tough.
3. Reserve The Pasta Water
That starchy water is liquid gold. It helps bind the sauce and gives the dish a glossy, professional finish.
4. Go Easy On The Salt
Since clams and pasta water are naturally salty, be cautious about adding more salt until you taste the finished dish.
5. Timing Is Everything
Have all your ingredients prepped before you start. This dish comes together in a flash, and you don’t want your pasta waiting for your clams-or vice versa.
6. Add Extra Flair
Top with a swirl of extra virgin olive oil, a squeeze of lemon juice, or even a sprinkle of bottarga (salted fish roe) for a more intense umami hit.
Mary Berry’s Spaghetti Alle Vongole is a sublime dish that showcases how just a handful of simple, quality ingredients can come together to create something truly extraordinary. It’s a dish with roots deep in Italian tradition but adapted with Mary Berry’s classic elegance and approachability.
Whether you’re hosting a dinner party or just want to treat yourself on a quiet evening, this pasta delivers a burst of flavor and a whisper of the ocean in every bite. Pair it with a chilled glass of white wine, some crusty bread, and good company-and you’ve got the perfect recipe for a memorable meal. Bon appétit-or rather, buon appetito!
Easy Recipe Variations For Mary Berry’s Spaghetti Alle Vongole
Mary Berry’s Spaghetti alle Vongole is delightfully simple, yet elegant-a classic Italian dish bursting with the briny sweetness of fresh clams, the subtle heat of chili, and the richness of garlic-infused olive oil. But once you’ve mastered the original, it’s only natural to get a bit adventurous. Here are some easy, flavorful variations that respect the spirit of the dish while offering a fresh twist.
1. Tomato-Based Vongole (Rosso Variation)
For those who prefer a more robust, saucy version, adding cherry tomatoes or a splash of passata can work wonders. Start by tossing in halved cherry tomatoes along with the garlic and chili flakes. Let them blister and soften slightly before adding the clams. This creates a light, sweet tomato sauce that clings beautifully to the pasta while still letting the clam flavor shine.
2. White Wine & Herb Variation
Mary’s version typically includes a bit of white wine, but you can elevate the aromatics even further with fresh herbs like thyme, oregano, or a few slivers of fennel fronds. These herbs complement the shellfish’s natural sweetness and bring a fragrant complexity to the broth.
3. Creamy Vongole (for A Touch Of Indulgence)
Though nontraditional, a splash of cream or a dollop of mascarpone stirred in right before serving creates a velvety sauce that’s utterly indulgent. The richness plays well with the delicate clam meat-just be cautious not to overwhelm the dish’s natural brininess.
4. Spicy Southern Italian Kick
Craving some heat? Use Calabrian chili paste instead of chili flakes. It introduces not just spice but also a smoky, fermented depth. Finish with a grating of bottarga (cured fish roe) for a coastal southern Italian flourish.
5. Vegetarian Faux-Vongole
Can’t do shellfish but love the idea of this dish? Try a vegetarian version using oyster mushrooms for a similar texture and umami profile. Sauté them until golden, then deglaze with white wine and finish with lemon zest and fresh parsley.
Storing Leftovers
While Spaghetti alle Vongole is best enjoyed fresh-straight from the pan to the plate-there are definitely ways to store and reheat it without losing too much of its charm.
1. Storage Tips
- Cool Quickly: As with all seafood dishes, it’s crucial to cool leftovers rapidly. Don’t let the dish sit out for more than two hours.
- Airtight Container: Transfer the spaghetti and clams (shells and all) into an airtight container.
- Refrigerate: Store in the fridge for up to 2 days. Beyond that, the clams can become rubbery and the sauce starts to lose its freshness.
2. Reheating Advice
- Gentle Heat is Key: Reheat on the stovetop over low heat with a splash of water or white wine to rehydrate the pasta and revive the sauce.
- Avoid the Microwave: Microwaving can make the clams tough and chewy. If you must use it, cover the dish and use 50% power in short bursts, checking frequently.
3. Can You Freeze It?
Technically, yes-but it’s not recommended. Cooked clams and pasta both suffer in texture after freezing. If you must, freeze only the sauce and cook fresh spaghetti when reheating.
What To Eat With Mary Berry’s Spaghetti Alle Vongole?
The beauty of Spaghetti alle Vongole lies in its simplicity, so any accompaniment should be equally understated, complementing rather than competing with the main dish.
1. Crusty Bread Or Garlic Crostini
The briny, wine-scented sauce begs to be sopped up with something. A slice of crusty artisan bread or garlicky crostini is perfect for soaking up every last drop.
2. A Light Green Salad
Think peppery arugula with a lemon vinaigrette, or a shaved fennel and citrus salad. The bitterness and acidity refresh the palate and contrast beautifully with the richness of the pasta.
3. Grilled Vegetables
A medley of grilled courgettes, aubergines, and red peppers adds a smoky sweetness and brings some color and texture to the meal.
4. Wine Pairing
A crisp white wine like a Vermentino, Pinot Grigio, or Albariño plays perfectly with the sea-salty notes of the clams. If you prefer something with more zest, a dry Prosecco can add a festive sparkle.
5. Light Antipasti
To make it a fuller Italian-inspired dinner, start with marinated olives, roasted red peppers, or a simple bruschetta. Just keep it light-the spaghetti is the star!
Conclusion
Mary Berry’s Spaghetti alle Vongole is a dish that captures the essence of Italian coastal cuisine-simple, fresh ingredients prepared with elegance and restraint. Whether you’re sticking to her traditional method or trying one of the easy, flavorful variations, this dish invites you to slow down and savor. It’s the kind of recipe that feels both homely and a touch luxurious, perfect for impressing guests or treating yourself to a weekday indulgence.
By knowing how to store and reheat it properly, and pairing it thoughtfully with sides or wine, you ensure every plate of Spaghetti alle Vongole is a mini Mediterranean escape. So grab your pan, uncork that bottle of white wine, and let the aroma of garlic and the sea fill your kitchen. Buon appetito!
FAQs
What Are The Key Ingredients In Mary Berry’s Spaghetti Alle Vongole Recipe?
Mary Berry’s spaghetti alle vongole recipe is built around a few key ingredients: spaghetti, fresh clams (vongole), garlic, olive oil, white wine, lemon, parsley, and chili flakes for an added kick. The simplicity of the ingredients allows the natural flavors of the seafood to shine through, making it a beautifully balanced and flavorful dish.
How Can I Make Sure The Clams Are Properly Cleaned For Mary Berry’s Spaghetti Alle Vongole?
To clean the clams for Mary Berry’s spaghetti alle vongole, place them in a bowl of cold water with a pinch of salt for at least 30 minutes to help them expel any sand or grit. After soaking, scrub the shells with a brush and rinse them under cold running water to ensure they are clean. Discard any clams that remain open after tapping them lightly, as they may be dead.
Can I Make Mary Berry’s Spaghetti Alle Vongole Recipe In Advance?
While spaghetti alle vongole is best served fresh, you can prepare certain elements in advance. For example, you can clean and prep the clams, chop the garlic and parsley, and even cook the pasta ahead of time. However, it is recommended to cook the clams and combine everything just before serving, as overcooking the clams can result in a rubbery texture.
