GF/DF Pasta & Clam Sauce

Ingredients:

 

For the seasoned breadcrumbs:

• 1/3 cup gluten-free bread crumbs

• ½ tsp garlic powder

• ½ tsp dried basil or oregano

• ¼ tsp salt

• 1 Tbsp olive oil

 

For the pasta with clam sauce:

• 1 pkg gluten-free pasta of your choice (such as spaghetti or linguine)

• 2 cans (10 oz each) whole baby clams

• 2 Tbsp olive oil

• 2 cloves garlic, minced

• ¼ tsp red pepper flakes (optional) – if using this will bring a little spicy heat to the dish

• 2 Tbsp freshly chopped basil (or use either 1 tsp dried basil or 1 heaping Tbsp prepared fresh basil from a tube)

• 1 Tbsp Asian fish sauce 

• ½ cup dry white wine

• 1 cup vegetable broth (may not need all of it)

• 2 Tbsp vegan margarine

• 1 tsp additional chopped fresh basil (or a squirt of prepared basil in a tube)

 

Directions:

 

For the seasoned breadcrumbs:
 

• Pulse the breadcrumbs with the other ingredients in a food processor.

• Set aside for later.

 

For the pasta:
 

• Bring a large pot of salted water to a boil.

• Cook the pasta in the water until it is barely al dente.

 

For the clam sauce:
 

• While waiting for the pasta water to boil, drain the clams with a bowl underneath to save the liquid. Reserve both separately.

• Heat a large pan to medium-low heat. Add olive oil and garlic. Cook until the garlic is golden. Make sure it doesn’t burn. This should take about 2-3 minutes.

• Add the red pepper flakes, basil, and fish sauce. Cook for another 30 seconds. (Fish sauce will make the dish stinky at this point, but it will add a great taste of the sea. Don’t worry. The finished dish will be delicious!)

• Add the white wine. Turn the heat up to medium-high. Cook for 2-3 minutes or until the sauce reduces slightly. Add all of the reserved clam juice.

• Turn the heat back down to medium-low. Add the baby clams to the pan, mixing well.

• Check your pasta. It should be just barely al dente. If so, add the pasta to the pan of clam sauce. Toss the pasta and the sauce together using tongs.

• Cook the pasta in the sauce for about a minute. It should be at the right stage of al dente.

• If more sauce is needed, add a little of the reserved vegetable broth (using a ¼ cup measure works well for this).

• Turn off the heat. Add the vegan margarine and additional basil. Mix well. Taste and adjust seasoning with salt and pepper to taste.

• Serve in bowls with the seasoned breadcrumbs sprinkled on top, or on the side.

 

Serves 2 adults. Leftovers can be stored in the fridge for up to 3 days and can be easily reheated in the microwave.