Gluten-Free Linguine with Clams
Indulge in the classic flavors of "Gluten-Free Linguine with Clams," a vibrant seafood pasta dish that combines elegance with dietary inclusivity. Perfectly cooked gluten-free linguine is tossed in a fragrant white wine sauce, enriched with garlic, butter, and a hint of red pepper flakes for subtle heat. Fresh littleneck clams steam to perfection, infusing the dish with their natural brininess, while zesty lemon and fresh parsley add bright, refreshing notes. This recipe is ready in just 35 minutes, making it an ideal choice for a quick yet impressive dinner. Whether you're hosting guests or treating yourself, this gluten-free variation of the Italian classic delivers bold flavors and gourmet appeal, sure to delight any pasta lover.
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Recipe Information
Ingredients
- 8 ounces gluten-free linguine
- 2 pounds fresh littleneck clams, scrubbed
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup dry white wine
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh chopped parsley
- 1 lemon, zested and juiced
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free linguine and cook according to the package instructions until al dente. Drain and set aside.
Meanwhile, heat 2 tablespoons of olive oil and the butter in a large, deep skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.
Pour in the white wine and add the red pepper flakes, stirring to combine.
Add the clams to the skillet, covering them with a lid. Cook for about 6-8 minutes, shaking the pan occasionally, until the clams have opened. Discard any clams that do not open.
Remove the lid and simmer for an additional 2 minutes to slightly reduce the sauce.
Add the cooked linguine to the skillet and toss to coat it in the sauce. Cook for another 1-2 minutes to allow the flavors to meld.
Remove from heat and add the remaining tablespoon of olive oil, lemon zest, lemon juice, and chopped parsley. Season with salt and black pepper to taste.
Serve the linguine with clams immediately, garnishing with additional parsley if desired.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.1 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 157.4 mg | 874% | |
| Potassium | 3153 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
