Peanut Free Spaghetti alle Vongole
Few pasta dishes hit quite like a bowl of briny, garlicky clams tangled through perfectly cooked spaghetti, and this classic Italian recipe delivers exactly that kind of magic. The sauce builds itself from the clam cooking liquid, dry white wine, and golden-edged garlic, creating something deeply savory without a single complicated step. A generous handful of fresh flat-leaf parsley and a finishing drizzle of extra-virgin olive oil pull everything together at the end, keeping the flavors bright and clean. For anyone navigating peanut allergies, this dish is a natural fit — every ingredient here is straightforwardly whole and unprocessed, with no sauces, pastes, or packaged shortcuts that might carry hidden cross-contamination risks. The technique of finishing the pasta directly in the clam liquid is the real secret, letting the spaghetti absorb all that oceanic depth while the sauce emulsifies into something silky and cohesive. Serve it straight from the pan with a squeeze of lemon and you have a restaurant-worthy dinner that feels effortless.
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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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