Low Fiber Spaghetti alle Vongole
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 choppedIngredient note
Low Residue diets limit raw leafy herbs, but the chopped parsley here works out to a small amount per serving, with almost no fiber, so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- salt
For serving
- lemon wedges, for serving (optional)
Can be omittedlemon
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!