Brazil Nut Free Spaghetti alle Vongole
Few pasta dishes hit as hard as this coastal Italian classic — briny clams, silky olive oil, white wine, and a kick of red pepper flakes all tangled up in perfectly cooked spaghetti. The sauce isn't really a sauce at all; it builds itself from the clam liquor, a splash of dry white wine, and a little reserved pasta water, creating something glossy and deeply savory that clings to every strand. Garlic and parsley keep things bright and aromatic, while the lemon wedges on the side add a final squeeze of acidity that makes the whole bowl sing. For anyone navigating tree nut allergies, this dish is a natural fit — it's built entirely on seafood, pantry staples, and fresh herbs, with no nuts anywhere near the ingredient list. The real trick here is pulling the pasta just shy of al dente before it finishes cooking in the clam liquid, so it absorbs all that oceanic flavor rather than just sitting in it. Soaking the clams in cold salted water first is a small step that makes a big difference, purging any grit so you get nothing but clean, sweet brine in the final dish. Serve it the moment it's done, shells and all, for a dinner that looks impressive but comes together with surprisingly little fuss.
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!