Spice Free Spaghetti alle Vongole
Briny, garlicky, and deeply satisfying, this classic Italian pasta dish is the kind of meal that feels like a seaside vacation on a weeknight. Fresh littleneck clams open right in the pan, releasing their natural juices into a silky sauce built from white wine, olive oil, and golden garlic — no spice blends, no seasoning packets, nothing hidden. The only heat comes from a small amount of red pepper flakes, which you can easily leave out or reduce to suit your needs, making this one of the more naturally approachable pasta dishes for anyone keeping things mild. What makes it work is the technique: pulling the spaghetti just shy of al dente and finishing it directly in the clam broth so every strand soaks up that clean, oceanic flavor. A generous handful of fresh parsley and a drizzle of good olive oil at the end keep the finish bright and herbaceous without reaching for anything complicated. Squeeze a lemon wedge over the top and you have a restaurant-worthy bowl that relies entirely on quality ingredients doing exactly what they're supposed to do.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!