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Linguine with Clams Gluten-Free Recipe

Servings 2
Author Eric Lundy

Ingredients

  • Kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 medium yellow onion, halved
  • 1 carrot, quartered lengthwise then halved crosswise
  • 1 celery stalk, quartered lengthwise then halved crosswise
  • 1/2 cup dry white wine
  • 1½ pounds Manila, littleneck, or cherrystone clams, scrubbed well
  • 6 ounces gluten-free linguine or spaghetti
  • 2 medium cloves garlic, minced
  • 1/8 teaspoon red pepper flakes, (optional)
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped Italian parsley, plus more for garnish

Instructions

  1. Bring a large pot of generously salted water to a boil.
  2. In a Dutch oven or another large pot with a lid over medium-high heat, warm 1 tablespoon of the olive oil. Add the onion, carrot, celery, and 1/4 teaspoon salt. Cook, stirring frequently, for 2 minutes. Add the wine and bring to a boil over high heat. Add the clams, cover the pot, and let steam, shaking the pot occasionally, until the clams open, 3 to 4 minutes. Using tongs, transfer the opened clams to a bowl, reserving the cooking liquid. Tap any closed clams with your tongs to encourage them to open. Discard any unopened clams after 6 minutes. Strain the cooking liquid through a fine-mesh sieve and reserve, discarding the solids.
  3. Cook the pasta in the boiling water according to package directions until al dente or just undercooked, reserve 1/2 cup of the cooking water, and drain the pasta.
  4. Meanwhile, warm the remaining 1 tablespoon olive oil in the Dutch oven over medium heat. When hot but not smoking, add the garlic and red pepper flakes, if using, and stir until fragrant and beginning to color but not brown, about 1 minute. Add the reserved clam cooking liquid, stir, and simmer until reduced by half, 4 to 5 minutes. Add the pasta and cook, stirring frequently, until warmed through, 2 to 3 minutes. Stir in the butter, parsley, and the clams and toss to combine. If the sauce is too thick, add a little of the reserved pasta cooking water. Season to taste with salt and pepper, garnish with parsley, and serve.