Pâtes à la Vongole

Pâtes à la Vongole is a delightful gluten-free pasta dish featuring tender clams cooked in a fragrant garlic and white wine sauce, creating a harmonious blend of flavors. This dish is perfect for a light yet satisfying meal, embodying the essence of coastal French cuisine.

Ingredients

• Gluten-free spaghetti - 200 grams
• Fresh clams - 500 grams
• Garlic - 3 cloves, minced
• Shallot - 1 small, finely chopped
• Olive oil - 3 tablespoons
• Dry white wine - 100 ml
• Fresh parsley - 2 tablespoons, chopped
• Red pepper flakes - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon - 1, for zest and juice

Steps

1. Soak the clams in cold water for about 20 minutes to remove any sand, then rinse them under cold water.
2. Cook the gluten-free spaghetti according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta cooking water.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and translucent, about 2-3 minutes.
4. Add the clams to the skillet, along with the white wine, red pepper flakes, salt, and black pepper. Cover the skillet and cook for about 5-7 minutes, or until the clams open.
5. Once the clams are cooked, discard any that remain closed. Add the drained spaghetti to the skillet, tossing gently to combine with the clam sauce.
6. If the pasta seems dry, add a bit of the reserved pasta cooking water to reach the desired consistency.
7. Stir in the chopped parsley and a squeeze of lemon juice. Adjust seasoning with salt and pepper as needed.
8. Serve immediately, garnished with lemon zest and additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 780 mg
• Cholesterol: 35 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein from clams, supporting muscle health.
• Contains antioxidants from garlic and parsley, promoting overall health.

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