Gluten-Free Pasta Vongole
Experience the fresh, briny flavors of the sea with this Gluten-Free Pasta Vongole, a lighter spin on the classic Italian dish that's perfect for seafood lovers and those with dietary restrictions. Tender gluten-free spaghetti is twirled in a savory white wine and garlic sauce, infused with the subtle heat of red pepper flakes and topped with sweet, delicate clams. A finishing touch of fresh parsley and a squeeze of lemon add vibrant brightness to each bite. Quick to prepare in just 35 minutes, this elegant meal transforms simple ingredients into a restaurant-quality dinner that's naturally rich in protein and free from gluten. Perfect for weeknight dinners or special occasions, this recipe is a celebration of clean, simple flavors and coastal-inspired cuisine.
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Recipe Information
Ingredients
- 12 ounces gluten-free spaghetti
- 2 pounds fresh clams
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 0.5 teaspoon red pepper flakes
- 1 cup dry white wine
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh parsley, chopped
- 1 lemon, sliced into wedges
- 1 tablespoon salt
Instructions
Rinse the clams under cold water and scrub to remove any dirt or debris. Discard any clams with broken shells or those that don't close when tapped.
In a large pot, bring salted water to a boil. Add the gluten-free spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and sauté for about 1-2 minutes until fragrant, but not browned.
Add the red pepper flakes to the skillet and cook for another 30 seconds.
Increase the heat to medium-high and add the clams to the skillet. Pour in the white wine and cover the skillet. Steam the clams for 5-7 minutes or until the shells have opened. Discard any clams that do not open.
Season with freshly ground black pepper and stir to combine. If desired, adjust seasoning with additional salt, though the clams usually add enough natural saltiness.
Add the cooked gluten-free spaghetti directly to the skillet with the clams. Toss gently to coat the pasta with the sauce.
Sprinkle with chopped fresh parsley and give a final toss to combine all the ingredients well.
Serve the pasta immediately, garnished with lemon wedges for squeezing over. Enjoy your Gluten-Free Pasta Vongole!
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 7638 mg | 332% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 6.4 g | ||
| Protein | 244.7 g | 489% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1047 mg | 81% | |
| Iron | 261.5 mg | 1453% | |
| Potassium | 6663 mg | 142% | |
*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.
