Gluten-Free Linguini with Clams – A Taste of Italy, Made Simple
Published Jun 06, 2025
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Before I went gluten-free, one of my favorite food memories was sitting at a seaside restaurant in Italy, twirling linguini with clams while sipping chilled white wine. That dish was simple, fresh, and unforgettable. Naturally, I missed it. But here’s the great news: this Gluten-Free Linguini with Clams brings back every bit of that magic—without the gluten and surprisingly fuss-free.
Table of Contents
Why You’ll Love This Recipe
This recipe is not only satisfying and full of bright, briny flavor—it’s also gluten-free, egg-free, nut-free, soy-free, refined sugar-free, and optionally dairy-free. Even better? This pasta recipe comes together in less than 30 minutes, making it perfect for a cozy weeknight dinner or a dinner party main that looks like it took far more effort.
What You Will Need
You don’t need many ingredients to create restaurant-quality results. Here’s what you’ll need:
- Fresh littleneck clams – briny and sweet, the star of the dish
- Mountain High Organics Gluten-Free Linguini – perfect texture and gluten-free peace of mind
- Garlic and shallots – for that aromatic, savory base
- Olive oil and butter (or dairy-free butter) – to build a rich, silky sauce
- Red pepper flakes – for a subtle kick
- Dry white wine – adds acidity and depth
- Lemon zest and juice – fresh and vibrant
- Fresh parsley – for color and a burst of herbaceousness
- Kosher salt and black pepper – to round it all out
Tips and Variations
- Scrub and soak clams properly: Don’t skip this step! It ensures you won’t bite into gritty sand.
- No wine? No problem: You can swap in vegetable broth with a splash of vinegar or lemon juice.
- Go dairy-free: Simply use your favorite plant-based butter for the same creamy finish.
- Love spice? Add extra red pepper flakes or a dash of hot sauce before serving.
- Don’t overcook the pasta: Cook just under al dente so it finishes in the sauce.
Frequently Asked Questions
Can I use canned clams?
Fresh clams are best for flavor and presentation, but canned can work in a pinch. Just reduce the cooking time and skip the steaming step.
Is gluten-free pasta too soft for this?
Not at all! Mountain High Organics Gluten-Free Linguini holds up beautifully in this recipe and doesn’t get mushy.
What white wine should I use?
Choose a dry variety like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, as they’ll throw off the balance.
Can I make this ahead of time?
This dish is best enjoyed immediately, but you can prep the clam sauce and pasta separately, then combine and reheat just before serving.
Can I top this with Parmesan cheese?
Of course, you should eat food the way you love it. The Italians frown of combining cheese with shellfish, but I won’t tell if you don’t!
This Gluten-Free Linguini with Clams is proof that gluten-free cooking can bring back cherished food memories—with just as much flavor and joy. Simple, nostalgic, and incredibly satisfying, it’s a dish I’ll keep making again and again.
Gluten-Free Linguini with Clams
Ingredients
- 2 pounds fresh littleneck clams
- Kosher or fine sea salt
- 1 pound Mountain High Organics Gluten-Free Linguini
- ¼ cup extra-virgin olive oil, plus more for serving
- 3 tablespoons unsalted butter or dairy-free butter, divided
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- ½ teaspoon red pepper flakes, (adjust to taste)
- ¾ cup dry white wine
- ¼ teaspoon black pepper, plus more for serving
- ¼ cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ cup pasta water, (reserved from cooking)
Instructions
- Soak the clams in cool water for 30 minutes to dislodge any grit. Gently scrub under running cool water.
- Bring a large pot of heavily salted water to a boil. Cook the Mountain High Organics Gluten-Free Linguini according to package instructions until just under al dente. Reserve ¼ cup of pasta water, then drain and set aside.
- In a large deep skillet, Dutch oven, or braiser, heat olive oil and 1 tablespoon butter over medium heat. Add garlic, shallot, and red pepper flakes, stirring for about 30 seconds until fragrant. Pour in the white wine, bring to a simmer, and add the clams. Cover and cook for 6–8 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed.
- Reduce heat to low. Stir in the remaining 2 tablespoons of butter, ½ teaspoon salt, black pepper, lemon zest, and lemon juice. Add the cooked linguini to the pan, tossing to coat the pasta evenly in the sauce.
- Add the reserved pasta water to loosen the sauce slightly if needed.
- Stir in chopped parsley and mix well.
- Garnish with a drizzle of olive oil, extra parsley, and a few gratings of black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
