Pasta con Salsa di Vongole

Pasta con Salsa di Vongole is a delightful Italian dish featuring gluten-free pasta tossed with a savory clam sauce, enriched with garlic and fresh herbs. This light yet flavorful meal is perfect for seafood lovers looking for a quick and authentic Italian experience.

Ingredients

• Gluten-free spaghetti - 200 grams
• Fresh clams - 300 grams
• Garlic - 3 cloves, minced
• Olive oil - 4 tablespoons
• White wine - 100 ml
• Fresh parsley - 2 tablespoons, chopped
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon - 1, for zest and juice

Steps

1. In a large pot, bring salted water to boil and cook the gluten-free spaghetti according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. While the pasta cooks, rinse the clams under cold water to remove any sand. Discard any clams that are open and do not close when tapped.
3. In a large skillet, 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.
4. Add the clams to the skillet along with the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams open up. Discard any clams that remain closed.
5. Add the cooked spaghetti to the skillet with the clams. Toss gently to combine, adding reserved pasta water as needed to create a light sauce.
6. Stir in the chopped parsley, lemon juice, and zest. Season with salt and black pepper to taste.
7. Serve immediately, garnished with additional parsley and lemon wedges if desired.

Nutrition

• Calories: 480
• Protein: 20 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 40 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from clams, supporting muscle health.
• Rich in omega-3 fatty acids, promoting heart health.

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