Gluten Free Spaghetti with Vongole & Pomodorini

imageMmmmm … there is nothing better than a lovely Spaghetti Vongole in summer!  Being Celiac or Gluten Intolerant need not change that! Sauce ingredients are practically the same, just use Gluten Free Spaghetti! I had to use frozen Clams in the shell as am nowhere near the sea here 🙂  Obviously, fresh ones would taste much better!

For the sauce you will need …
1 Bag of Frozen Clams in the Shell
Fish stock powder, Gluten Free
4 cloves of garlic, crushed
2 cups cherry tomatoes
1/3 cup good olive oil
1/2 to 3/4 cup white wine
Chilli flakes (to taste)
Salt & Pepper
1/2 freshly chopped parsley & basil if available

Start by cleaning out the clams, rinsing out the grit until water runs clear.
Then put the clams, the white wine, a garlic clove, crushed, some fish stock, few parsley stems, salt and pepper in a pan and cover and cook for a few minutes till clams open.  Discard those that do not. Strain the cooking liquor.

In the meantime, put the cherry tomatoes in a oven proof baking tin and roast for a few minutes.

Meanwhile, cook the gluten free pasta.

In a medium saucepan, heat the olive oil, add the garlic and chilli flakes and cook for about a minute.  Do not allow the garlic to brown.  Add the roasted tomatoes, the cooking liquor, and the clams and chopped parsley.  Shake the pan to ensure even heat distribution.  When pasta is al dente, drain, but reserve a cup of the pasta water.  Add the spaghetti to the pan with the sauce and mix well, adding a little of the reserved water if mixture is too dry.

Garnish with a couple of basil sprigs.

Serve immediately.



Senza G – Living without Gluten





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