On the Amalfi coast in Italy, where I come from, linguine with clams is a typical dish. We used to have it quite often on Sunday, for the family gathering.
So today it’s Sunday and I propose you to join me in the making of this very tasty gluten free recipe 🙂
Let’s wash the clams very well until the water gets clear, with no more residues.
Peel the garlic and cut it in two pieces. Wash the cherry tomatoes and cut them in two halves as well. Wash the parsley but do not chop it.
Take a large pan, add the clams, the garlic, the tomatoes, the parsley, the white wine and the extra virgin olive oil. Put it over medium-high heat, cover the pan with a lid and start cooking the clams. Stir gently from time to time and when they all open up, turn the heat off and put the pan aside.
Remove the garlic and the parsley from the pan.
Let’s cook the gluten free linguine now. I used the Italian brand Rummo and I have to say, their pasta is very good and perfectly “al dente”.
Take a large pot. Add water. When the water is boiling add the pasta and then a pinch of salt.
What is key with this recipe is that you finish cooking the pasta in the pan, with clams and their juicy juice!
I suggest to remove half of the clams from the pan so that you will have space left to cook the pasta.
Once the pasta is half-cooked, drain out the water and put it in the pan. Put the pan back on a medium high heat. Stir gently until the pasta is ready and the juice fully absorbed by the pasta. Then turn the heat off.
Add some freshly chopped parsley and mix everything together.
Serve on a dish with the other clams.
Recipe for 2 :
– 200 gr of gluten free linguine
– 30 clams (small medium size)
– 8 cherry tomatoes
– half a glass of white wine
– 2 cloves of garlic
– 5 tablespoons of extra virgin olive oil