Gluten Free Spaghetti alle Vongole
Few pasta dishes feel as effortlessly elegant as a well-made clam spaghetti, and this version delivers every bit of that briny, garlicky magic. The sauce is built entirely from the clams' natural juices, dry white wine, olive oil, and a hit of red pepper flakes — nothing starchy or flour-based in sight, which is exactly what makes this naturally safe for anyone avoiding gluten. The only swap you need to make is reaching for your favorite certified gluten-free spaghetti, and the rest of the recipe follows exactly as written. Soaking the clams first ensures a clean, sand-free broth, and finishing the pasta directly in the pan lets it absorb all that savory, oceanic liquid until the sauce clings to every strand. Fresh flat-leaf parsley stirred in at the end brightens the whole dish, and a squeeze of lemon at the table takes it somewhere truly special. This is the kind of weeknight dinner that feels like a restaurant splurge without any of the guesswork about hidden ingredients.
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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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