THIS CAFE LIFE
Spaghetti with Clam Sauce (Gluten Free)
This is a classic clam pasta built on restraint. Briny shellfish, garlic softened gently in olive oil, white wine, and a finish of lemon for lift. The sauce forms naturally from clam liquor and pasta water — no cream, no excess — just balance.
Gluten-free pasta works beautifully here when it’s allowed to finish cooking in the sauce, absorbing flavor while staying supple.
Prep Time:
20 Minutes
Cook Time:
30 Minutes
Yield:
Serves 4
Ingredients
4 Dozen clams, littlenecks or small cherrystones, scrubbed well
1 # Gluten free spaghetti
3 Garlic cloves, minced
3 T. Olive oil
1 t. Dried red pepper flakes
1 C. White wine or vermouth
1 Lemon, juiced & zested
1/4 C. Parmesan cheese, grated
1 head parsley, washed well and minced
Tools We Reach For
For clean lemon zest without bitterness.
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Step 1 — Cook the Pasta
Bring 2 quarts of well-salted water to a boil in a large stock pot. Add gluten-free spaghetti, stirring immediately to prevent clumping. Cook until just al dente, about 10 minutes. Reserve 1 cup of pasta cooking water, then drain.
Step 2 — Build the Base
While the pasta cooks, place a wide sauté pan or Dutch oven over medium-low heat. Add olive oil, garlic, and red pepper flakes. Cook gently until fragrant, taking care not to brown the garlic.
Step 3 — Steam the Clams
Add white wine, 1/3 cup reserved pasta water, and lemon juice. Increase heat to medium-high. Once the liquid reaches a low boil, add clams and cover. Cook until clams open, about 2–3 minutes. Discard any that remain closed.
Step 4 — Bring It Together
Add drained pasta directly to the pan. Toss gently and cook for 2–3 minutes, allowing the pasta to finish cooking and the sauce to thicken naturally. Add more pasta water as needed to loosen.
Step 5 — Finish & Serve
Remove from heat. Add half the parsley, half the Parmesan, and the lemon zest. Shake or toss the pan to distribute evenly.
Divide among bowls and finish with remaining parsley and cheese.
Chef Notes
When purchasing clams, ask for a net, not a plastic bag. Clams need air — plastic suffocates them and shortens viability.
Store clams on ice in the refrigerator and cook within 24 hours.
This dish rewards simplicity — resist the urge to overwork it.
More Gluten-Free Pasta We Love
If gluten-free pasta is part of your regular cooking rhythm, you’ll find more recipes that focus on technique, balance, and real flavor — not substitutions that feel like compromise. Explore a few of our favorites:
Penne Bianca (GF) — a rich, oven-finished white sauce built for depth and melt
Shrimp with Capers & Penne (GF) — sweet shrimp and briny capers
Lasagna Bolognese (GF) — layered, slow-cooked, and made for sharing
Each recipe is designed to stand on its own, but together they form a small collection of gluten-free pastas that cook — and eat — like the real thing.
→ Shop Our Recommended Pasta Brands