Gluten-Free Vongole Pasta
Elevate your pasta night with this Gluten-Free Vongole Pasta, a delightful twist on the classic Italian seafood dish. Featuring tender littleneck clams simmered in a fragrant garlic and dry white wine sauce, this recipe blends fresh flavors with the perfect gluten-free spaghetti for a light yet satisfying meal. Enhanced with a touch of butter, red pepper flakes, and fresh parsley, the silky sauce effortlessly coats every strand of pasta. Ready in just 35 minutes, this dish is ideal for busy weeknights or casual dinner parties, delivering restaurant-quality results in the comfort of your home. Perfectly tailored for gluten-free diets, this recipe ensures that everyone around your table can enjoy the timeless elegance of vongole pasta.
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 2 lb Littleneck clams (scrubbed and cleaned)
- 3 tbsp Extra virgin olive oil
- 4 cloves Garlic (minced)
- 1 cup Dry white wine
- 2 tbsp Unsalted butter
- 2 tbsp Fresh flat-leaf parsley (chopped)
- 0.5 tsp Red pepper flakes
- 1 tsp Kosher salt
- 0.25 tsp Freshly ground black pepper
- 4 qt Water (for cooking pasta)
- 1 tbsp Salt (for pasta water)
Instructions
Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.
Add the gluten-free spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the spaghetti aside.
In a large skillet or pot with a lid, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
Add the cleaned littleneck clams to the skillet and pour in the dry white wine. Cover the skillet with a lid and let the clams steam over medium heat for 5-7 minutes, or until most of them have opened. Discard any clams that remain closed.
Reduce the heat to low and stir in the butter, parsley, kosher salt, and black pepper. Allow the butter to melt completely, creating a silky sauce.
Add the cooked gluten-free pasta to the skillet and toss gently to coat in the clam sauce. If the sauce seems too dry, add a few tablespoons of the reserved pasta water until the desired consistency is achieved.
Taste and adjust seasoning if necessary. Serve the pasta immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 8605 mg | 374% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.1 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 153.2 mg | 851% | |
| Potassium | 1698 mg | 36% | |
*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.
