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Gluten Free Spaghetti with Clam Sauce

This is my gluten free version of the Italian classic: spaghetti alle vongole. Spaghetti with briny clam sauce, white wine, and lots of garlic is light yet intensely flavorful.
Course Main Course, Side Dish
Cuisine American
Keyword 20 minute recipe, clams recipe ideas, spaghetti alle vongole
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 328kcal
Author Barbara Bianchi

Ingredients

  • 16 oz. package of gluten-free spaghetti cook according to package
  • 2 6.5 ounce cans minced clams with juice
  • 1/2 cup white wine
  • 1/4 cup extra-virgin olive oil
  • 4 minced garlic cloves
  • 1/4 cup chopped parsley
  • salt and pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons grated parmesan cheese

Instructions

  • Bring pot of water to a boil, with about 1 tablespoon of salt and 1 tablespoon of oil. Add gf spaghetti and cook according to package directions.
  • Meanwhile in a large skillet heat oil over a medium-low heat. Add garlic and cook until golden. Add clams with the juice and the wine and simmer until slightly thickened, about 5 minutes.
  • Add drained pasta, salt, pepper, parsley and butter to the sauce. Toss and top with grated parmesan cheese.

Notes

Nutrition

Calories: 328kcal