Sesame Free Spaghetti alle Vongole
This is a classic Italian coastal pasta at its finest — briny littleneck clams, silky olive oil, white wine, and a hit of garlic and red pepper flakes all coming together in a sauce that practically makes itself. The beauty of this dish is in its simplicity: a handful of honest ingredients cooked with care, no complicated pantry additions required. For anyone navigating sesame allergies, this recipe is a natural fit because every component is straightforward and easy to verify, with zero hidden tahini, sesame oil, or seed-based seasonings lurking in the ingredient list. The technique of finishing the spaghetti directly in the clam cooking liquid is what elevates this from good to genuinely restaurant-worthy — the starchy pasta water binds everything into a glossy, cohesive sauce that clings to every strand. Fresh flat-leaf parsley and a final drizzle of extra-virgin olive oil add brightness right at the end, keeping the flavors clean and vibrant. A squeeze of lemon over the top before serving ties it all together beautifully. This is the kind of weeknight dinner that feels like a special occasion without any of the stress.
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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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