Spicy Pasta with Clams, Gluten Free
This light dish is very flavorful. You an use clams and/or mussels for this recipe.
Ingredients
- 1 lb Gluten Free Spaghetti or Linguine Noodles
Sauce
- 3 tbsp Olive Oil Extra Virgin
- 2 large Shallots Diced
- 2-3 tsp Sea Salt
- 1 tsp Black Pepper
- 3 cloves Garlic Minced
- 1 cup White Wine
- 1 cup Vegetable Broth
- 1/2 tsp Red Pepper Flakes More or less to your liking
- 25 each Manila Clams Raw & Cleaned
- 2-3 tbsp Fresh Parsley Chopped for garnish
- 1/2 cup Diced organic tomatoes If using canned tomatoes, drain well.
Instructions
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Fill medium pot with water and bring to boil. Cook pasta 8-10 minutes to your desired tenderness. Drain and set aside.
While the pasta is cooking start the sauce. Heat olive oil in a large, deep skillet with a lid. Saute the shallots, stirring frequently, until soft and fragrant. Add the garlic and cook for about a minute. Add the wine and cook until the liquid reduces to about half. This should only take a couple minutes. Add the broth, clams and red pepper flakes. Sprinkle some salt and pepper to taste. Cover with the lid and simmer for 5 minutes and then watch to see the clam shells open up. If by 8 minutes the shells are not all open, discard the closed shell clams.
Remove clams with a slotted spoon and put them in a bowl. Season the sauce with more salt and pepper to your liking. Add the diced tomatoes and stir. Pour the sauce over the noodles and toss to coat. Fill each person’s bowl with pasta and put the clams on top of the pasta and sprinkle parsley on to garnish. Serve with a green salad.