Gluten-Free Vongole Pasta

Indulge in the coastal-inspired flavors of Gluten-Free Vongole Pasta, a delightful Italian classic reimagined for gluten-free dining. This elegant recipe features tender gluten-free spaghetti tossed with briny littleneck clams, a savory white wine-butter sauce, and aromatic garlic and parsley, all brought together with a spicy kick of red pepper flakes. Ready in just 35 minutes, it’s a quick and sophisticated dish perfect for weeknight dinners or special occasions. The rich, silky clam sauce clings perfectly to the pasta, creating a harmonious blend of textures and flavors while remaining light and wholesome. Serve this gluten-free seafood pasta with a crisp white wine and a fresh salad for a restaurant-quality meal at home that's sure to impress.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Taste and adjust seasoning if necessary. Serve the pasta immediately, garnished with additional parsley if desired.

Nutrition Facts

Serving size	5436.5 grams (5436.5g)

Amount per serving	% Daily Value*
Calories	2013

Total Fat 80.60g	103%
Saturated Fat 22.90g	115%
Polyunsaturated Fat NaNg
Cholesterol 382mg	127%
Sodium 8605mg	374%
Total Carbohydrate 139.40g	51%
Dietary Fiber 5.90g	21%
Total Sugars 5.10g
Protein 139.40g	279%

Vitamin D 0IU	0%
Calcium 505mg	39%
Iron 153mg	851%
Potassium 1698mg	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.

Source of Calories

Fat: 39.4%

Protein: 30.3%

Carbs: 30.3%