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.
- 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
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.