BeanScene Magazine


Gluten-free spaghetti with clams

From the June 2015 issue.

Spaghetti alle vongole senza glutine

Serves 6

For the pasta
400g gluten-free plain flour
50g gluten-free self-raising flour
4 eggs
3 egg yolks
30ml extra virgin olive oil
Salt to taste

For the sauce
1kg fresh, cleaned clams
5 garlic cloves, chopped
180ml extra virgin olive oil
1 glass dry white wine
Small bunch of parsley, chopped
Salt and fresh cracked pepper to taste

  • Gluten-free spaghetti with clams Step 1 Start by making the pasta. Mix the two flours in a bowl and form a well in the centre. Add the eggs, oil and salt. Whisk the wet ingredients, gradually incorporating the flour. Then, continue combining using your hands, and knead to form a smooth ball. Cover with plastic wrap and place in the fridge overnight.
  • Gluten-free spaghetti with clams Step 2 Once the dough has been rested, pass it through a pasta machine, starting at the widest setting and gradually reducing it, until you get to the narrowest setting. Use the pasta cutting attachment to form the dough into strands of spaghetti.
  • Gluten-free spaghetti with clams Step 3 Now, begin making the sauce. Heat the olive oil in the saucepan over a medium heat, then add the garlic and quickly brown. Add the clams, salt and pepper and increase the flame to high. Cover immediately so that the steam doesn’t escape. Wait a few minutes, then add the wine. Shake the pan slightly and lower the heat, cooking for a few more minutes
  • Gluten-free spaghetti with clams Step 4 Cook the spaghetti in salted boiling water for 2-3 minutes. Once cooked, strain using a colander, then add the spaghetti to the clam sauce. Serve with the chopped parsley on top and a drizzle of extra virgin olive oil.
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