As I have mentioned, I love Italian food. When I first went off of gluten, I was completely disheartened that I would never find a good gluten free pasta and that any dreams I had of going to Italy were now gone. Both of these thoughts did not actually come to pass, praise be!
Italy, as it turns out, is one of the most celiac friendly countries in the world. Celiac or Coeliac (as it is referred to in the majority of Europe), actually dates well back to the Roman era. A primary source was discovered that had been written by a doctor. The doctor claimed that his patient experienced severe pain whenever he consumed grains- he called it coeliac. Italy has a longstanding knowledge of celiac and its celiac foundation has been active since the 1970s.
What you will need:
10-12 littleneck clams per person
6 tbsp olive oil
1 tbsp red pepper flakes
4 garlic cloves
14 oz san marzano tomatoes
1 cup dry white wine (I used pinot grigio)
flat leaf parsley
Prior to beginning your cooking, make sure to scrub the clams clean!
Place water in a large pot and salt. Bring water to a boil and then place pasta in the water. I chose to use fettuccine instead of the proposed linguine (as I have not yet found a gluten free linguine), the fettuccine worked great. Cook the pasta to al-dente and reserve 1/2 cup of pasta water. This will come into play later!
Place the olive oil into a large pan and allow the olive oil to heat for a few minutes. Chop the garlic and then place in the olive oil. The garlic should only be in long enough to brown the slightest bit (30 seconds to a minute depending on how high you have your burner). Once the garlic looks ready, add the clams and the red pepper flakes. Allow them to simmer for 1 minute.