Xanthan Gum Free Spaghetti alle Vongole
Few pasta dishes hit as hard as this coastal Italian classic — briny clams, silky olive oil, white wine, and a kick of red pepper flakes all tangled up with perfectly cooked spaghetti. The sauce builds itself from the clam cooking liquid and a splash of starchy pasta water, creating something glossy and deeply savory without any thickeners or additives. That's great news if you're navigating labels at the grocery store, where sauces and pre-made pasta dishes often sneak in stabilizers you'd rather avoid. Every ingredient here is exactly what it looks like: fresh clams, garlic, wine, parsley, and good olive oil. The technique of pulling the pasta just shy of al dente and finishing it directly in the pan with the clam broth is what makes the sauce cling so beautifully to every strand. A squeeze of lemon at the end brightens the whole bowl and makes it feel like you're eating somewhere with a sea view. This is weeknight-achievable cooking that tastes genuinely special.
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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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