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Linguine Vongole | Authentic Clam Pasta | Jamie Oliver | #MyFoodMemories | AD

Linguine Vongole | Authentic Clam Pasta | Jamie Oliver | #MyFoodMemories | AD

Hi guys I hope you’re really really well. So me and the Hotpoint gang reached out to you for your most precious food memories and you gave us such an amazing response. Click the link go over to the hub, there’s a competition where you could win a whole load of Hotpoint equipment. Of all the food memories that you’ve given us I’m gonna show you one that really appealed to me. This is Amanda, she had a fantastic time in Milan when she was younger and there was one dish that she loved so much, Linguine Vongole. White wine, parsley, garlic and clams. It’s an absolute belter of a dish. So Amanda Linguine Vongole. Paint us a picture. I was 21, just graduated from college and wanted to be a fashion designer, so got on a plane with my portfolio and a couple of friends and we flew out to Milan to get a job. Are these the two fellas that you went with? This is one of them this is my lovely friend Clive yeah and David yeah. It was good fun, we were just eating in cheap cheap pasta restaurants and discovered this dish one day. I think I was quite brave to eat it because in 1989 British people didn’t really eat shells or shellfish. You know you’re not supposed to eat the shells? You push them to the side. They’re nice to suck the garlic out. Have you had success cooking this at home since? You know what I’ve tried, I ended up using tinned clams Right, never gonna work. Never gonna work. What would it mean to you if you could legitimately cook this dish at home for your friends and family I’d be very proud of myself, hopefully through the dish they would feel the fun of my youth. Vongole night at Amanda’s. Okay have a look at these ingredients here. In Italy you want to be cooking with lovely northern Italian white wine. Now we’ve done loads of research we’ve spoken to restaurants all through Milan and this is pretty much how it is. Let’s get the pasta in, you want the water boiling, season it up and then I like to get a little basket weave going. Have you ever done a little basket weave? Hold that. I like it to go…yeah. That was great. I’m sure I’ve done it better at home. Yeah! I think you might have done it better at home. Moving on. One garlic clove per person, have a little chop up there. With the parsley when I’ve seen Nonna’s cook this they use the stalks. Stalks if they’re finely sliced are very sweet yeah and nice texture, crunchy. These are Italian clams we’ve flown these in. These are the exact same clams. I recognise them! Have you got a local fishmonger near you? Yeah. So what you need to do is flirt with him. You have to flirt with your fishmonger and your butcher. Can you notice they’re quite heavy? So that means that they’re full of water The meat is extra, It’s all about the juice. Let’s get the pan on a high heat, now I’m using the lovely Hotpoint gas hob here so it gives you really even heat distribution. Go in with the olive oil right, garlic, chili, some people try and use fresh chili well that’s not so classic. We’re going to give it a little agitation. The minute it starts to colour then we go in with your Vongole. Give it a little shake and then some of your wine. Wheey! Just a splash not much not much at all, and then those little clams are gonna be popping and popping and the juice will come out and they’re cooked when they’re open. Can I ask you one thing about the olive oil, I usually cook in coconut oil now. No! no because literally Italy will come to you and they will put you in jail. Okay. No! That’s starting to take me back, I’m feeling younger already. Yeah? So we’re gonna try the pasta It’s still got a bite to it. Go in now we’re gonna go in. Okay straight in no draining. No draining We’re gonna go in with the parsley toss it around then you add a little oil at the end. What will happen is the liquid and the oil will boil together and then become one and when it becomes one it’s like a cream. Can you see it coming together? Wow! So your very own Linguine Vongole. Look at the juice! Wooooooh! Little parsley. Delicious! And a little extra virgin oil just to finish. Oh my gosh. Sweet and juicy. It is like being back there the first time and it’s been amazing to see what the quantities look like. Too much of any one thing just completely ruin it. I’m gonna do it. It’s been amazing. So look thank you for being here it’s been really really nice to meet you. It’s been fantastic to share your food memory and the good news is Hotpoint they’re gonna give you a hob and an oven right that’s very good times and I’ve got one last thing. It’s a little bit spicy but go with the flow. Oh my God! This is Clive. Come on the Clive. Look at Clive. Oh my God Leong. We have just taken Amanda back to Milan. With Spaghetti Vongole. You two are the icing on the cake. Thank you! Guys get involved, hit the link, go through to the hub and give yourself a chance to win some beautiful Hotpoint kit.

100 thoughts on “Linguine Vongole | Authentic Clam Pasta | Jamie Oliver | #MyFoodMemories | AD

  1. ohhhhh i see that Jamie likes clams , he was eating all the clams , while she was eating pasta 😀 this is my show and i eat the meat 😀 :))

  2. li mortacci tua! ti è venuta proprio bene, complimenti! mi aspettavo che facessi una cagate di quelle americane, invece mi hai stupito

  3. it's so easy doing this recipe for 1 or 2 people. the challenge is preparing it for more than 3 people…

  4. This dish is seriously stupid good!! I recently visited Rome and of all the great food i ate there this was easily number one for me. They served it very al dente and the chili and garlic packed a bold punch.  I could back just to eat this.

  5. I just wished jamie would reply to my e mail i sent ages ago, i only wanted a simple answer,
    Nothing rocket science, but just a simple answer, his old pal arran stitched me right up.
    Just an answer please Mr Oliver👍👍

  6. I actually cab't argue at all with Jamie's take on spaghetti vongole. I have criticised in the past…not here. Bravo!

  7. He said northen italian white wine, but is there is specific kind? I know nothing about wine so any help is appreciated

  8. In Napoli, we sometimes add some Parmigiano cheesse to that recipe, its saltiness and texture adds excellent flavor and creamy to the vongole.

  9. I'm Italian and I lived in UK for a while after highschool. So my story is kinda reversed.
    I wanted to make some clam pasta and I bought a jar of clams and went with it. I had done the same in Italy as well, I knew it wasn't good like the fresh ones but you can't always afford fresh fish, especially when you are a student.
    What I didn't know was that in UK clam jars have sugar on them and the pasta turned out to be the worst pasta dish I have ever done.

  10. if she uses coconut oil, can she call it Italian influenced? it's exactly the same thing when you add soy sauce or ginger or lemon grass to a dish and call it Asian. hi pot, meet kettle. keep doing this, this is great. this is what you know. don't do our thing, not until you actually bother to learn why we do things our way instead of that "Asian take out" way.

  11. "I usually cook in coconut oil now.." Italian with coconut oil – How did that even cross her mind? OMFG. This make me wonder if people use olive oil when they make Thai food -Sacrilege 😀

  12. JO needs to visit our country BHUTAN and face our traditional food which is AWESOME…..our foods are really different and no one has ever showed our food recipe to whole world …our place is located between INDIA and CHINA…..so this bring us with diff taste of curry….. and show us your great knowledge of cooking and teach Us… (>_<)

  13. Sono italiano precisamente abbruzzese ho provato gli spaghetti alle vongole al ristorante di jamie oliver in perth e vi sconsiglio di mangiarli primo perchè quelli non so spaghetti alle vongole nostri 2 perche sanno di tutto meno che di spaghetti alle vongole.. neanche il cane mio li mangia quei spaghetti .. spacciano spazzatura per cibo italiano vergogna

  14. That woman is like: "Wow, that's so awesome! – *reading scripted text*" but she will keep on cooking it as she's used to. xDD
    This is so staged.

  15. 2:20 – "Have you got a local fish monger near to you?"
    For the audience: "Yes." but actually: No. xD

    Nobody has a fish monger near their house but of all people this hipster healthy super-women has one nearby. Sure. xDD
    It's interesting how all hipsters and eco-activists claim to live next to orgasnic stores. What a coincidence. xD

    They don't get more money just because they are vegan… And most of them perform minor jobs – so you can't tell me they buy that organic food every day. xDD

  16. So Amanda tell us your story…
    Amanda :well I remember my first time in Italy I had the best anal ever with a guy called Sergio then we eat linguine with vongole ❤️

  17. Really we humans don't "grow" anything. We only farm, plant, observe, tend and harvest. Only God Makes things grow, praise to Him. Only worship God, Who is not a human. Jesus is a human, Created by God. We do not see God in this life, but after we die, we all will Meet God. Pray to God, not to Jesus. This is some of the News that God Gave in the Scripture, the Holy Qur'an.

  18. Woke up 3AM for no reason and I thought up the best birthday gift for this special gal. Thanks Jamie 🙂 I have a month to learn how to cook 😂😂

  19. OMG …who would even consider using anything but the best Olive Oil in Italian cooking ? Coconut Oil is a fad oil and really has no place in the kitchen unless you are cooking S Pacific Dishes …its too sweet and tastes of …….yes COCONUT !!!

  20. Looks amazing. But what about the sand in the clams? Did you do anything to the live clams beforehand to get all the sand out?

  21. how can british people not eat shells shellfish? they should be the master of seafood, whole britain is surrounded by sea!?!? in comparison to other countries their food is… very underwhelming…

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