High Fructose Corn Syrup Free Spaghetti alle Vongole
Few dishes capture the soul of Italian coastal cooking quite like this briny, garlicky pasta — tender clams nestled among silky spaghetti strands, all pulled together by a glossy, wine-laced sauce. The beauty of making it from scratch is that every single ingredient is exactly what it says it is: fresh clams, dry white wine, good olive oil, garlic, and parsley. No jarred sauces, no pre-made shortcuts, and absolutely no sweeteners or syrups hiding in the background — which is exactly where high fructose corn syrup tends to lurk in store-bought pasta products and bottled condiments. The technique here is what makes the sauce so satisfying: the clam cooking liquid, a splash of reserved pasta water, and a finishing drizzle of olive oil emulsify into something that clings beautifully to every strand without needing any additives to get there. A hit of red pepper flakes and a squeeze of lemon at the table keep things bright and lively. This is the kind of weeknight-worthy dinner that tastes like it took far more effort than it actually did.
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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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