Artificial Food Coloring Free Spaghetti alle Vongole
Few dishes capture the soul of Italian coastal cooking quite like this briny, garlicky pasta — and the ingredient list is refreshingly short and completely clean. Every element here is whole and unprocessed: fresh littleneck clams, dry white wine, extra-virgin olive oil, garlic, and a handful of flat-leaf parsley. There are no jarred sauces, no seasoning packets, and no processed shortcuts that might sneak in synthetic dyes or additives you'd rather avoid. The sauce builds itself naturally from the clam liquor, wine, and a splash of starchy pasta water, creating something silky and deeply savory without any artificial help. The technique of finishing the spaghetti directly in the pan lets every strand soak up that oceanic, garlicky broth, so the flavor is layered and complex despite the simplicity of the ingredients. A squeeze of lemon at the table brightens everything up and makes it feel like a proper restaurant-worthy plate. This is the kind of recipe that proves clean eating doesn't mean sacrificing an ounce of indulgence.
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Learn more →Ingredients
4 servings
- 2 lb littleneck clams (about 24 clams), scrubbed
- 1 lb spaghetti
- ⅓ cup extra-virgin olive oil, plus more for finishing
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¾ cup dry white wine (such as pinot grigio or vermentino)
- ½ cup fresh flat-leaf parsley, roughly chopped
- salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place the scrubbed clams in a large bowl of cold salted water and let them soak for 30 minutes to purge any sand. Drain and rinse well.
- 2
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until 2 minutes shy of al dente — the pasta should still have a firm, chalky center. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
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