Linguine with Rosé Clam Sauce
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Pescatarian
Clams and rosé? Yes, please!
Yes, I know rosé season is coming to an end. But does it really have to? Personally, I’m in the year-round rosé camp. Why deprive ourselves just because the weather changes?
This recipe is a favorite in my family. We always made it with white wine, so I thought I should try it with rosé since I buy more of it than white these days. And the result was amazing!! Okay, it didn’t really change the taste much, I just like the idea of it and wanted a fun twist on an old family favorite.
I do love cooking with fresh clams in the shell (i.e. my Clams with Quinoa Pasta recipe), but for convenience sake on weeknights and when you just don’t feel like cleaning a bunch of clams, this recipe is perfect! It uses fresh clams packed in their juices. You can buy them in a plastic tub in the refrigerated section at most supermarkets in the U.S. If you can’t find them, this recipe can also be made with canned clams! I know that doesn’t sound all that appetizing, but believe me, they’re actually great! As always, please make sure you are only buying sustainably-sourced seafood. We want all the delicious seafood to be around for generations to come.
For the linguine in this recipe, just choose your favorite gluten free variety! It doesn’t actually have to be linguine either. You can just use regular pasta. For a lower carb option you can also try it with zoodles or celeriac noodles. And for keto, you could try it with shirataki noodles!
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Linguine with Rosé Clam Sauce
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Pescatarian
Ingredients
- 4 servings gluten free pasta see notes above for options
- 2 Tbsp extra virgin olive oil
- 2 Tbsp organic grass-fed butter or ghee
- 1 medium yellow onion diced
- 4 cloves garlic minced or pressed
- 1 lb chopped fresh clams in juices
- 1/2 cup dry rosé wine
- 1/3 cup chopped fresh parsley
- 1/2 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1 Tbsp organic cornstarch or arrowroot powder + 1 Tbsp water
Instructions
- Cook pasta.
- Make sauce while pasta is cooking -- Heat oil and butter over medium heat in a large skillet.
- Add onion and sauté for 5 minutes or until onions are soft.
- Add garlic and sauté for 1 minute.
- Add clams and juices, rosé, parsley, salt, and pepper.
- Increase heat a bit and bring to a simmer.
- Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Add starch and water mixture to thicken the sauce. Mix well.
- Serve over warm pasta.
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xx Kit
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