Mary Berry’s Spaghetti Alle Vongole is made with penne pasta, Parma ham, olive oil, spring onions, roasted red peppers, garlic, crème fraîche, flat-leaf parsley, basil, and Parmesan. This tasty Spaghetti Alle Vongole recipe creates a delicious dinner that takes about 20 minutes to prepare and can serve up to 4 people.
This Spaghetti Alle Vongole Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Spaghetti Alle Vongole Ingredients
- 275g (10oz) penne pasta
- 6–7 slices Parma ham, snipped into small pieces
- 1 tbsp olive oil
- 4 spring onions, chopped
- 150g (5oz) roasted red peppers in oil, drained and chopped
- 1 large garlic clove, crushed
- 200g (7oz) full-fat crème fraîche
- 30g (1oz) flat-leaf parsley, leaves roughly chopped
- 30g (1oz) basil, leaves roughly chopped
- 30g (1oz) Parmesan, finely grated
How To Make Mary Berry Spaghetti Alle Vongole
- Cook the Pasta: Boil the penne pasta in salted water according to the package instructions, then drain, reserving some of the cooking water.
- Crisp the Ham: Heat a large frying pan over high heat. Fry the Parma ham pieces until crispy, then remove with a slotted spoon and set aside.
- Sauté Vegetables: In the same pan, add olive oil. Sauté the spring onions, roasted red peppers, and garlic for about 2 minutes, stirring occasionally.
- Make the Sauce: Add crème fraîche to the pan and bring to a boil. Stir in the drained pasta, half of the crispy ham, most of the herbs, and season with salt and pepper. Toss everything over the heat for a few minutes.
- Finish the Dish: Add the grated Parmesan and a splash of reserved pasta water if the sauce is too thick. Sprinkle over the remaining crispy ham and herbs before serving.
Recipe Tips
- Reserve Pasta Water: Always save a bit of the pasta cooking water before draining. This starchy water helps thicken the sauce and helps it stick to the pasta.
- Crisp the Ham Properly: Fry the Parma ham until it’s really crispy. This adds a delightful crunch and rich flavor to your dish.
- Sauté Vegetables Thoroughly: Cook the spring onions, peppers, and garlic until they’re soft and fragrant. This step builds a deeper flavor base for the sauce.
- Adjust Sauce Consistency: If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up. This ensures the sauce coats the pasta evenly.
- Season Well: Be sure to season the sauce with salt and pepper to taste. Proper seasoning enhances the flavors of the ingredients and makes the dish more flavorful.
What To Serve With Spaghetti Alle Vongole?
This creamy Spaghetti Alle Vongole pairs well with garlic bread, a simple green salad, steamed vegetables, or a side of sautéed spinach. It also can be served alongside roasted cherry tomatoes, a light cucumber salad, fresh basil pesto, or lemon wedges for a delicious dinner.
How To Store Leftovers Spaghetti Alle Vongole?
- Refrigerate: Let the leftover Spaghetti Alle Vongole cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: leftovers spaghetti alle vongole is not recommended for freezing as the crème fraîche and pasta can become mushy when thawed. For best results, store leftovers in the fridge and use within 3 days.
How To Reheat Leftovers Spaghetti Alle Vongole?
- In The Oven: Preheat the oven to 180°C (350°F). Place leftover Spaghetti Alle Vongole in an ovenproof dish, cover with foil, and heat for 15-20 minutes until warmed through.
- In The Microwave: Transfer leftover Spaghetti Alle Vongole to a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Heat a little olive oil in a pan over medium heat. Add leftover Spaghetti Alle Vongole and stir occasionally until heated through, about 5 minutes.
Mary Berry Spaghetti Alle Vongole Nutrition Facts
Serving Size: 1 serving (about 1 cup)
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 750mg
- Potassium: 500mg
- Total Carbohydrate: 55g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 20g
More Mary Berry Recipe:
- Mary Berry Wholemeal Scones
- Mary Berry Cheese Scones
- Mary Berry Jumble
- Mary Berry Apple Cake
- Mary Berry Ginger Loaf
- Mary Berry Irish Soda Bread
Mary Berry Spaghetti Alle Vongole
Description
Mary Berry’s Spaghetti Alle Vongole is made with penne pasta, Parma ham, olive oil, spring onions, roasted red peppers, garlic, crème fraîche, flat-leaf parsley, basil, and Parmesan. This tasty Spaghetti Alle Vongole recipe creates a delicious dinner that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the Pasta: Boil the penne pasta in salted water according to the package instructions, then drain, reserving some of the cooking water.
- Crisp the Ham: Heat a large frying pan over high heat. Fry the Parma ham pieces until crispy, then remove with a slotted spoon and set aside.
- Sauté Vegetables: In the same pan, add olive oil. Sauté the spring onions, roasted red peppers, and garlic for about 2 minutes, stirring occasionally.
- Make the Sauce: Add crème fraîche to the pan and bring to a boil. Stir in the drained pasta, half of the crispy ham, most of the herbs, and season with salt and pepper. Toss everything over the heat for a few minutes.
- Finish the Dish: Add the grated Parmesan and a splash of reserved pasta water if the sauce is too thick. Sprinkle over the remaining crispy ham and herbs before serving.
Notes
- Reserve Pasta Water: Always save a bit of the pasta cooking water before draining. This starchy water helps thicken the sauce and helps it stick to the pasta.
- Crisp the Ham Properly: Fry the Parma ham until it’s really crispy. This adds a delightful crunch and rich flavor to your dish.
- Sauté Vegetables Thoroughly: Cook the spring onions, peppers, and garlic until they’re soft and fragrant. This step builds a deeper flavor base for the sauce.
- Adjust Sauce Consistency: If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up. This ensures the sauce coats the pasta evenly.
- Season Well: Be sure to season the sauce with salt and pepper to taste. Proper seasoning enhances the flavors of the ingredients and makes the dish more flavorful.
Mary Berry Spaghetti Alle Vongole