Mary Berry Spaghetti Alle Vongole

Right, I know what you’re thinking. Vongole? Isn’t that supposed to have clams? That’s exactly what I thought when I first spotted this version in Mary Berry’s Quick Cooking book. But I was intrigued. No seafood, no faff—just Parma ham, pasta, crème fraîche, and heaps of fresh herbs. I had to try it.

The first time I made it, I overdid the sauce. I added way too much pasta water and ended up with more of a soup than a supper. But once I nailed the ratios and got that ham properly crispy, it was an absolute winner—creamy, comforting, and still light enough to not feel like a nap was required after.

Let me show you how I fixed that, and why this version—clams or no clams—is well worth making.

Why This One Works So Well

Mary’s twist is clever—she keeps the feel of Spaghetti alle Vongole (light, briny, herby), but makes it weeknight-friendly with fridge staples. The Parma ham stands in for clams with its salty, umami punch, and the crème fraîche gives that glossy finish without being claggy like a full cream sauce.

Most recipes try to be either creamy or herby—not both. This one balances the two. And using roasted peppers adds just the right sweetness to round it all out. I didn’t think the herbs would matter that much, but honestly? The basil and parsley make it.

INGREDIENTS + WHY THEY MATTER

• Penne pasta – Holds the creamy sauce in its ridges. I tried spaghetti once… everything slid right off.
• Parma ham – Salty, savoury, and crisps like a dream. Don’t skip this.
• Olive oil – Just a splash, but it’s the base for flavour-building.
• Spring onions – Lighter than regular onions, and cook in a flash.
• Roasted red peppers (jarred) – Sweet, smoky, and no prep required.
• Garlic – Obviously. Just one clove, but don’t skip it.
• Crème fraîche – Tangy and creamy. I tried Greek yogurt once—it curdled. Don’t.
• Flat-leaf parsley + basil – Fresh herbs are everything here. Don’t even think about dried.
• Parmesan – Salty, nutty finish. Adds body to the sauce.

Making It Yours (Without Ruining It)

• Gluten-free? Use a sturdy GF penne—I tested with corn-rice pasta and it held up well.
• Vegetarian? Sub Parma ham for sun-dried tomatoes or smoked tofu. It won’t be the same, but it still works.
• Herb swaps? Try chervil or tarragon instead of basil for a more French twist.
• Crème fraîche sub? Full-fat sour cream works in a pinch, but it’s tangier and less stable—don’t boil it too hard.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce too thin	Added too much pasta water	Add it slowly—a splash at a time
Ham went chewy	Didn’t crisp it long enough	Fry till dark golden—don’t rush it
Herbs lost their punch	Added too early	Stir most in at the end, just before serving
Peppers tasted flat	Forgot to drain them properly	Pat them dry before chopping

HOW TO MAKE MARY BERRY’S SPAGHETTI ALLE “VONGOLE”

1. Cook the Pasta
   Boil your penne in salted water until al dente. Save a mug of the pasta water before draining.
2. Crisp the Ham
   Fry Parma ham bits in a dry, hot pan until crispy and golden. Remove with a slotted spoon and drain on kitchen paper.
3. Sauté the Veg
   In the same pan, add olive oil. Toss in the spring onions, chopped red peppers, and garlic. Cook for about 2 minutes—just till fragrant.
4. Make the Sauce
   Stir in crème fraîche and bring to a gentle boil. Add drained pasta, half the crispy ham, most of the herbs, salt and pepper. Toss well.
5. Final Touches
   Add Parmesan and loosen with a bit of pasta water if needed. Top with remaining ham and herbs. Serve warm.

TIPS FROM MY KITCHEN

• I use the roasted peppers from a jar of antipasti—they’ve got more flavour.
• Chill your crème fraîche before adding—it behaves better in the heat.
• Don’t skip salting the pasta water—it’s the only chance you get.
• I use scissors to snip the Parma ham straight into the pan. Way faster.

STORAGE + SERVING

• Fridge: Keeps well for up to 3 days in an airtight container.
• Reheating: Best in a pan with a splash of water or crème fraîche. Microwave works, but the ham loses crispness.
• Freezer? Nope. Crème fraîche separates, and the pasta turns sad.
• Serve with: Garlic bread, crisp green salad, or steamed spinach. A lemon wedge cuts through the cream nicely.

FAQs – Real Query Answers

Q: Is this really Vongole if there’s no clams?
A: Technically no—but Mary’s twist uses Parma ham to mimic the salty depth of clams. Think of it as Vongole-inspired.

Q: Can I use spaghetti instead of penne?
A: I tried. It’s okay, but the sauce clings better to penne. Use rigatoni if you want more chew.

Q: Can I make it ahead?
A: You can prep everything but don’t toss it all together until just before serving. Fresh herbs and crème fraîche don’t hold up well when reheated multiple times.

Q: Is there a non-dairy version?
A: I tested oat crème (like Oatly cream) and it was… fine. Not quite the same richness, but workable if you need DF.

Try More Recipes:

• Mary Berry Macaroni Cheese With Smoked Haddock Recipe
• Mary Berry Two Roast Chickens
• Mary Berry Roast Chicken Breast
• Mary Berry Porcini, Wild Mushroom, and Watercress Gratin Recipe