Even if he ain’t around, you can still make love happen with this easy linguine with clams recipe that is gluten free too!
Gimme some Carb Love
Some dudes make love like a clam. You know what I mean. They hold on, suck on to one part of your body, and don’t let go.
Or better yet, their whole torso becomes a concave suction cup over yours to brace themselves for the movement occurring below.
That made me start thinking about faceplanting myself in a bowl full of carbs and clams.
The Classic Italian dish
This is a classic Italian seafood pasta dish. Italians do not add typically add cheese to seafood dishes, and they usually use fresh clams.
Fresh clams though can be expensive and must be used quickly. \
Use canned clams
Canned clams, on the other hand, last nearly forever.
We will amp up the ocean flavor salted anchovies. Do you have those in your pantry?
They will also last nearly forever. (Now why won’t that dude?)
I recommend buying them in a jar that can be resealed easily, rather than a tin.
I used this Roland brand, though I bought it from my local Wal-mart at a much cheaper price than Amazon.
Step 1: Cook linguine in salty water
Bring water to a boil. Cook gluten free pasta according to the package directions.
Don’t forget to add salt.
I add 3-4 Tablespoons of salt, but if that scares you, add what feels comfortable to you.
Gluten free pasta tends to be gummy. Be sure not to overcook, so it doesn’t turn to mush.
Step 2: Chop
While pasta is boiling, mince garlic and chop parsley.
Cut lemon into wedges.
You can squeeze out the juice ahead of time, however that is another bowl to wash.
Step 3: Cook garlic & anchovies
Drain pasta. Set aside in colander.
Heat the same pan with olive oil. Add garlic and anchovies. Cook for 1-2 minutes.
Step 4: Add clams and lemon juice
Add canned clams with juice, and white wine.
Cook for about 2 minutes. Add lemon juice.
Step 5: Finish with pasta and parsley
Add linguine and parsley to the pot.
Stir until heated through, about 2-3 minutes.
Cook the pasta and serve at the table in the same pot.
Range to table cooking we call it.
Serve on a cozy night in cuddled around the TV with or without a man cat.
Helpful Tips:
- Gluten free pasta tends to be gummy and overcooks quickly. Cook according to package directions, and not a minute longer.
- A nonstick pan is helpful, but a regular stainless steel pan works too. The pasta will not stick if you keep it moving.
- Fresh parsley is really key to keeping this dish fresh. However, you could use dried, if you really don’t have any.
- This recipe uses 1 lb of pasta. That is enough for 2 very hungry people or 4 people in smaller servings.
- Cut the recipe in half, if you don’t want so much pasta.
Easy Linguine with Clams
Traditionally made with fresh clams, this version uses canned ones. Anchovies are key for adding more fresh ocean flavor to the sauce.
Ingredients
- 1 lb linguine pasta gluten free
- 1/4 c olive oil
- 1 Tb minced garlic
- 4 ea salted anchovy fillets
- 2 cans clams 6.5 oz each
- 1 ea lemon, cut into wedges for juice
- 1/4 c chopped parsley
- 1 bottle white wine of your choice to drink
Instructions
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Cook linguine according to package directions. Don't forget to generously salt the water. Reserve 1 cup of the cooking water before draining linguine into a colander.
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Return cooking pot to burner. Set on medium high heat. Add olive oil to the pan. Add chopped garlic and anchovy fillets. Stir over medium heat for 1-2 minutes and watch the anchovies melt in. Try not to brown the garlic. (It changes the taste of the garlic).
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Add the canned clams to the sauce. It should bubble and cook for about 2 minutes more. Squeeze the lemon wedges into the sauce. Avoid seeds.
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Add the cooked linguine back to the pot. Sprinkle over the chopped parsley. Stir until the pasta is heated through about 2-3 minutes. If the pasta gets dry or hard to stir, gradually add some of the reserved cooking water to loosen.
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Add salt to taste if needed. However, the salted anchovies and seasoned pasta water should be enough salt for the dish.
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Serve in the pot on the table and twist a tongful onto a plate. Twirl with a fork and into your mouth. Swirl with a swig of white wine. Let the love begin.
Recipe Notes
- Gluten free pasta tends to be gummy and overcooks quickly. Cook according to package directions, and not a minute longer.
- A nonstick pan is helpful, but a regular stainless steel pan works too. The pasta will not stick if you keep it moving.
- Fresh parsley is really key to keeping this dish fresh. However, you could use dried, if you really don't have any.
- This recipe uses 1 lb of pasta. That is enough for 2 very hungry people or 4 people in smaller servings.
- Cut the recipe in half, if you don't want so much pasta.
Dish count = cutting board, knife, cooking pot, colander, spatula