Well, whether it’s Summertime when Clams are being retrieved from the shores, or winter-time when you’d normally be daydreaming about them…you can have Gluten Free Linguine with Clam Sauce with this easy-peasy Semi-homemade version. Yes, we can make this with fresh clams, but here’s an alternative that’s truly delicious. It’s a really quick meal. You’ll be using Clam Juice and canned Minced Clams! And it will taste terrific! Here’s how:
- 1 or 2 cans , 6.5 oz.Minced Clams. (1 can served 3 portions with ¾ lb pasta)
- 1 or 2 8 oz.Bottles Clam Juice (Sold in all supermarkets)
- 4 Cloves Fresh Garlic, minced. A MUST! No garlic powder possible here.
- 2 tbl Extra Virgin Olive Oil
- Several Stems of Fresh Parsley, chopped. A MUST. No dried parsley flakes here.
- Salt & Pepper to taste
- Some Italian Cheese for Grating. Parmigiano Reggiano or Romano.
- ¾ Lb Gluten Free Linguine or Spaghetti, 3/4 teas Salt for the Pasta water.
This is a quick recipe, so even a weeknight menu can turn into a great dinner.
Put up the pot of water for the pasta. Salt it at the start before it boils.
In a saucepan, saute the Garlic in the oil ONLY until fragrant, about 30 seconds. . Do NOT BROWN. It must remain beige in color.
Add the Clam Juice and simmer on lowest heat for only 3-4 minutes.
Add the contents of the canned Minced Clams. Liquid & all.
Add the Salt & Pepper to your tastes.
Add the chopped Parsley Leaves.
Cover and when the liquid comes to a simmer, simmer on low for 2 minutes. Really, watch the time! The Clams are cooked already. If you cook them too long here, they get “rubbery” or chewy.
When the pasta is cooked, drain and place in a large bowl. Pour some of the liquid in the bowl, stirring the pasta in it to coat, and then using a slotted spoon or ladle, pour most of the clams on top in the serving dish. We want them to be visible when served. If you enjoy Italian Cheese on your pasta, by all means get it out and grate on top. Or place on the table for individual use.