Gluten-Free Spaghetti with Clams
Delight in the simple elegance of this Gluten-Free Spaghetti with Clams, a coastal-inspired dish bursting with fresh, vibrant flavors. Tender gluten-free spaghetti pairs perfectly with succulent clams steamed in a fragrant broth of dry white wine, garlic, and a hint of red chili flakes for subtle heat. A squeeze of fresh lemon juice and a sprinkle of chopped parsley add brightness to every bite, while the silky sauce, enhanced with olive oil and a splash of pasta water, clings beautifully to the noodles. Ready in just 40 minutes, this gluten-free seafood pasta is perfect for weeknight dinners or an impressive dinner party centerpiece. Serve it with warm, crusty gluten-free bread to soak up the exquisite sauce for a meal that’s both satisfying and gluten-free!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz gluten-free spaghetti
- 2 lb fresh clams
- 4 tbsp olive oil
- 4 large garlic cloves
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 0.5 tsp red chili flakes
- 0.25 cup parsley, chopped
- 1 large lemon, zested and juiced
- to taste kosher salt
- to taste black pepper
Instructions
Rinse the clams thoroughly under cold running water, discarding any that are cracked or won't close when tapped lightly. Set aside.
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.
Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Add the red chili flakes, followed by the clams. Stir to coat the clams in the oil and garlic mixture.
Pour in the dry white wine and chicken broth. Increase the heat to medium-high, cover the skillet, and let the clams steam for 5-7 minutes, or until they open. Discard any clams that remain closed after this time.
Reduce the heat to medium-low. Stir in the lemon zest, half of the chopped parsley, and lemon juice. Season lightly with salt and black pepper to taste.
Add the cooked spaghetti to the skillet with the clams. Toss everything together gently, adding a splash of the reserved pasta cooking water if needed to loosen the sauce.
Drizzle the remaining 2 tablespoons of olive oil over the pasta and adjust seasoning as necessary.
Garnish with the remaining parsley and serve immediately in warmed bowls.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 8.1 g | ||
| Protein | 247.5 g | 495% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1077 mg | 83% | |
| Iron | 262.4 mg | 1458% | |
| Potassium | 6748 mg | 144% | |
*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.
