Gluten-Free Spaghetti and Clams
When I think about where my love of cooking and baking comes from, my parents instantly enter my mind. Growing up, inviting smells wafting through the house would always lead me straight to the kitchen, where one of them was standing at the stove. Throughout my cooking, you can taste the cultural influences from my Italian father, Silverio, and my American mother, Penny. I want to dedicate these recipes to my parents—and to moms and dads everywhere.
Prep Time: 8 min
Cook Time: 23 min
6 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
½ teaspoon crushed red pepper flakes, or to taste
1 pint cherry or grape tomatoes, halved
½ cup dry white wine or water
24 manila or littleneck clams, scrubbed
¼ cup finely chopped fresh flat-leaf parsley, plus more for serving
One 12-ounce box gluten-free spaghetti, such as Jovial
1 tablespoon unsalted butter or buttery sticks (optional)
1. In a large saucepan, heat the oil over medium heat. Add the garlic and red pepper flakes and cook until golden, about 2 minutes. Add the tomatoes and cover. Let the tomatoes soften, about 5 minutes. Add the wine and cook, uncovered, until the alcohol evaporates, about 3 minutes. Add the clams, shaking the pot gently. Cover and let the clams cook until opened, about 5 minutes. Discard any clams that do not open. Remove the saucepan from the heat.
2. Meanwhile, bring a large pot of generously salted water to a boil. Add the spaghettiand cook, stirring occasionally, until very al dente, about 6 minutes; drain. Gently toss together the spaghetti and butter, if using, with the clams in the saucepan. Cook until the spaghetti is al dente, about 2 minutes more.
"Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I'm addicted to them and had to try the corn crepes as well. I'm thinking of using them for enchiladas. You make seriously good food. Thanks!" —Michelle D.