WHEATLESSNESS
WHEATLESS SPAGHETTI IN CLAM SAUCE
(Scroll down for recipe)


I love spaghetti in clam sauce! Especially white clam sauce (this recipe comes out a little pink with the addition of the red finger chili pepper). When I discovered Capello's spaghetti, it meant I could once again eat it with abandon. Although I often use hearts of palm pasta as a substitute in recipes and certainly you could use it here, I really like the almond pasta with this sauce.
​
If you are a purist, you would not put cheese on this dish. But I like it, so I do it. Sometimes.
​
Mangiamo!
​
​
Serves 2.
​
Ingredients
-
1 box Capello's spaghetti (follow instructions on box for cooking)
-
1/4 cup extra-virgin olive oil
-
1 shallots, thinly sliced
-
3 - 4 cloves garlic, finely chopped
-
2 1/2 pounds Manila or Little Neck clams, scrubbed clean
-
1/4 cup fresh parsley, chopped
-
1tsp dried oregano (I like to crush oregano buds from Burlap & Barrel) or a bit more fresh oregano chopped
-
1 red finger pepper, seeds removed (or not) finely diced
-
1/4 cup dry white wine or dry vermouth
-
1 bottle clam juice
-
1 tablespoon butter, diced into small cubes
-
Sea salt and freshly ground black pepper
-
1 lemon, zested, for garnish
-
parmesan cheese for garnish (optional)
​
Start to boil large pot of water according to instructions. Add a large pinch of Maldon (sea) salt to water.
​
Heat the olive oil in a large sauté pan. When almost smoking, add shallots and holland pepper. Sauté until soft and translucent, about 3 to 4 minutes. Add garlic and oregano and cook for another minute. Add wine and clam juice and bring to boil. Add clams. Cover pan. Lower heat to simmer and cook for 6 to 8 minutes or until most clams have opened.
​
Remove clams from pan and set aside.
Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
​
​The almond pasta cooks very quickly. Cook for 75 seconds. Drain and rinse.
​
Add pasta to sauce and toss.
​
To serve, place pasta in bowl, arrange clams around it. Add any remaining sauce in pan to bowls
​
Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
​
​
​
​