Coconut Free Spaghetti alle Vongole
Few pasta dishes hit as hard as this briny, garlicky Italian classic — a bowl of tender spaghetti tangled with fresh littleneck clams in a silky, wine-kissed sauce. The magic here is in the technique: the clam cooking liquid becomes the foundation of the sauce, so every strand of pasta absorbs that deep, oceanic flavor. Garlic and red pepper flakes bloom in good olive oil, dry white wine adds brightness and acidity, and a generous handful of fresh parsley ties it all together at the finish. Unlike a lot of restaurant-style seafood pastas, there's nothing hiding in this ingredient list — no creamy additions, no tropical oils, just clean, straightforward pantry staples and fresh shellfish. The trick of pulling the pasta just shy of al dente and finishing it directly in the clam broth is what makes the sauce cling so beautifully rather than sitting in a watery puddle at the bottom of the bowl. A squeeze of lemon over the top right before eating is optional but genuinely worth it. This is the kind of weeknight dinner that feels like a special occasion without requiring much more than a good bottle of wine and a little patience with the clams.
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!