This Jamie Oliver Spicy Spaghetti Vongole With a Kickin’ Arrabbiata Twist is a spicy and seafood-packed recipe, which uses clams and squid. It’s a restaurant-quality dish, ready in about 1 hour.
Jamie Oliver Spicy Spaghetti Vongole With a Kickin’ Arrabbiata Twist Ingredients
- 4 fresh red chillies
- olive oil
- 6 cloves of garlic, peeled
- 1 x 400g tin plum tomatoes
- sea salt and freshly ground black pepper
- 500g spaghetti
- a bunch of fresh flat-leaf parsley
- 4 squid with tentacles, cleaned
- 1.5kg clams, cleaned
- 100ml white wine
- extra virgin olive oil
How To Make Jamie Oliver Spicy Spaghetti Vongole With a Kickin’ Arrabbiata Twist
- Char and peel the chillies: Preheat a griddle pan on high heat. Grill chillies for 20 minutes, turning until blackened. Place in a bowl, cover with cling film, and let cool for 10 minutes. Peel, deseed, and halve them.
- Make the arrabbiata sauce: Heat olive oil in a pan over low heat. Slice 2 garlic cloves and fry until golden. Add chillies and plum tomatoes. Simmer for 5 minutes, mash with a potato masher, season with salt and pepper, and set aside.
- Cook the spaghetti: Boil the spaghetti in salted water according to packet instructions. Reserve a cup of the pasta water before draining.
- Prep seafood and parsley: Pick and chop parsley leaves, finely slice the stalks. Halve squid tentacles and slice the tubes. Slice the remaining garlic.
- Cook clams and squid: In a large pan, add parsley stalks, garlic, clams, wine, and 2 spoonfuls of arrabbiata sauce. Stir, then add squid and toss. Cover and cook for 3–4 minutes until clams open.
- Finish and serve: Add drained spaghetti to the seafood. Toss with parsley leaves and a splash of reserved water if needed. Stir in extra arrabbiata sauce for more heat. Drizzle with extra virgin olive oil and serve immediately.
Recipe Tips
- Can I use frozen clams or squid? Yes, just thaw completely and pat dry before cooking.
- How spicy is this dish? Medium-hot, but you can reduce the chillies for a milder version.
- Can I use a different pasta? Yes, linguine or fettuccine work well too.
- What wine should I use? A dry white wine like Pinot Grigio or Sauvignon Blanc is perfect.
- How to know clams are cooked? They’re done when the shells open. Discard any that remain closed.
What To Serve With Spicy Spaghetti Vongole
Pair this bold seafood pasta with:
- Garlic bread or focaccia
- A crisp green salad with lemon vinaigrette
- Roasted cherry tomatoes
- Chilled white wine or sparkling water
How To Store Spicy Spaghetti Vongole
Refrigerate: Store in an airtight container and eat within 1 day. Reheat gently on the stove with a splash of water.
Freeze: Not recommended due to seafood texture changes.
Spaghetti Vongole Nutrition Facts
- Calories: 524 kcal per serving
- Fat: 5.8g
- Saturates: 0.7g
- Sugars: 4.9g
- Salt: 0.83g
- Protein: 46.6g
- Carbs: 71.3g
- Fibre: 3.2g
FAQs
Can I leave out the squid?
Yes, just use more clams or replace with prawns.
What if I don’t have fresh chillies?
Use dried chilli flakes or a jarred chilli paste.
Can I make it less spicy for kids?
Yes, reduce the amount of chilli or skip the arrabbiata sauce.
Do I need to soak clams before cooking?
Yes, soak in salted water for 20 minutes to remove sand.
How to reheat leftovers?
Warm gently in a pan with a little water; avoid microwaving seafood.
Jamie Oliver Spicy Spaghetti Vongole With a Kickin’ Arrabbiata Twist
Description
A fiery seafood spaghetti featuring clams, squid, and a bold arrabbiata sauce, ready in just 1 hour.
Ingredients
Instructions
- Grill chillies until blackened; peel, deseed, and halve.
- Cook garlic and tomatoes for arrabbiata sauce; season and mash.
- Boil spaghetti; reserve some cooking water.
- Prep parsley and seafood.
- Cook garlic, parsley stalks, clams, wine, and some sauce; add squid.
- Toss spaghetti with seafood, parsley leaves, and more sauce; serve with olive oil.
Notes
- For less heat, reduce the number of chillies. Make sure all clams are tightly closed before cooking and discard any that don’t open after steaming.
