Low FODMAP Spaghetti alle Vongole

Total time1 hr 10 min

Prep time15 min

Cook time25 min

4.6

(13)

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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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