Hazelnut Free Spaghetti alle Vongole
Few pasta dishes capture the pure, briny soul of the sea the way this Italian coastal classic does. Tender littleneck clams open right in the pan, releasing their natural juices into a silky sauce built from white wine, golden garlic, and a generous pour of extra-virgin olive oil — no cream, no fuss, just clean and deeply savory flavors. The trick of pulling the spaghetti just shy of al dente and finishing it directly in the clam broth is what makes the sauce cling to every strand rather than pool sadly at the bottom of the bowl. A handful of fresh flat-leaf parsley and a final drizzle of olive oil at the end keep things bright and herbaceous. For anyone navigating tree nut allergies, this dish is a natural fit — every ingredient here is straightforward and whole, with no sauces, pastes, or pantry shortcuts that might hide unexpected allergens. Serve it immediately with a squeeze of lemon and a cold glass of whatever white wine you used in the pan, and you have a weeknight dinner that feels genuinely special.
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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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