BHA & BHT Free Spaghetti alle Vongole
Few pasta dishes hit as hard as this coastal Italian classic — briny clams, garlicky white wine sauce, and perfectly cooked spaghetti all coming together in one stunning pan. The sauce builds itself from the clam liquor, dry white wine, and a generous pour of extra-virgin olive oil, so every strand gets coated in something deeply savory and oceanic. Avoiding BHA and BHT can be tricky with packaged and processed foods, but this recipe is built entirely from whole, fresh ingredients — clams, garlic, parsley, and a good bottle of wine — with no preservatives hiding anywhere in the list. The technique of finishing the pasta directly in the clam cooking liquid is what makes the sauce silky and cohesive rather than watery, so don't skip that step. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the delicate sweetness of the clams. Squeeze a lemon wedge over the top right before eating and you've got a restaurant-quality bowl that's as clean and simple as it gets.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!