Before going gluten -free, one of my favorite food memories was sitting in a seaside restaurant in Italy, rotating linguini with clams while sipping refrigerated white wine. That dish was simple, fresh and unforgettable. Of course, I lost myself. But here is the great news: this gluten -free linguini with clams reports every part of that magic, without gluten and without problems.
Because you will love this recipe
This recipe is not only satisfactory and full of bright and blinish flavor, but it is also gluten -free, without eggs, walnuts, without soy, without refined sugar and optionally dairy products. Even better? This pasta recipe meets in less than 30 minutes, making it perfect for a welcoming dinner for the week or a dinner that seems to have wanted much more effort.
What you need
You don’t need many ingredients to create quality results results. Here’s what you will need:
- DELLO FRESH LITTLENEK – Binghi and Sweet, the star of the dish
- Mountain High Organics gluten -free linguini -perfect and gluten -free peace and peace
- Garlic and shallot – for that aromatic and salty base
- Olive oil and butter (or milk-free butter)-to build a rich and silky sauce
- Pepper flakes – for thin kick
- Dry white wine – adds acidity and depth
- Zest and lemon juice – fresh and vibrant
- Fresh parsley – for color and an explosion of herbaceousness
- Kosher and black pepper salt – to round everything
Tips and variants
- Scrub and soak the clams correctly: do not jump this step! It ensures that it does not bite the gritty sand.
- No wine? No problem: you can exchange the vegetable broth with a splash of vinegar or lemon juice.
- Go free lacticini: simply use your favorite vegetable butter for the same creamy finish.
- Love Spice? Add extra chili pepper flakes or a pinch of spicy sauce before serving.
- Do not cook the pasta too much: cook just below the tooth so that it ends up in the sauce.
Frequent questions
Can I use canned clams?
Fresh clams are the best for flavor and presentation, but in box it can work in a pinch. Just reduce cooking times and skip the steam phase.
Is gluten -free pasta too soft for this?
At all! Mountain High Organics gluten -free linguini holds magnificently in this recipe and does not become soft.
What white wine should I use?
Choose a dry variety like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, as they will throw the balance away.
Can I do it in advance?
This dish is better appreciated immediately, but you can prepare the clam sauce and the pasta separately, then combine and heat just before serving.
Can I complete this with Parmigiano?
Of course, you should eat food in the way you love it. The Italians frighten to combine cheese with crustaceans, but I won’t say it if you don’t do it!
This gluten -free linguini with clams is proof that gluten -free cuisine can bring prepared food memories, with equally flavor and joy. Simple, nostalgic and incredibly satisfactory, it is a dish that I will continue to do again and again.
Prevent the screen from becoming dark
Immerse the clams in fresh water for 30 minutes to remove any determination. Rub gently under fresh water.
Bring a large pot of heavily salted water to a boil. Cook Mountain High Organics gluten -free linguini according to the instructions of the package until it is located under the tooth. Book ¼ cup of pasta water, then drain and set aside.
In a large deep pan, a Dutch oven or a Braigioso, heat the olive oil and 1 tablespoon of butter over medium heat. Add the garlic, the shallot and the pepper flakes, mixing for about 30 seconds until they are fragrant. Pour the white wine, bring over low heat and add the clams. Cover and cook for 6-8 minutes, shaking the pan from time to time, until the clams open. Discard what remains closed.
Reduce the heat to low. Mix the remaining 2 tablespoons of butter, ½ teaspoon of salt, black pepper, lemon zest and lemon juice. Add the linguini cooked in the pan, launching to cover the pasta evenly in the sauce.
Add the reserved pasta water to lightly loosen the sauce if necessary.
Mix the chopped parsley and mix well.
Garnish with a drizzle of olive oil, extra parsley and some grates of black pepper.
Calories: 218KcalCarbohydrates: 4GProtein: 4GFat: 18GSaturated fat: 3GPolynsaturo fat: 3GMonolysatuine fat: 11GTrans fat: 1GCholesterol: 8mgSodium: 79mgPotassium: 92mgFiber: 0.5GSugar: 1GVitamin A: 395IuVitamin C: 8mgSoccer: 26mgIron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
