Linguine with Clams, Pancetta and Tomatoes

Sweet and tender Manila clams, steamed with a little white wine and red pepper flakes and then tossed with pasta strands, is a super-quick and immensely satisfying dinner. Make this dish with gluten-free pasta, such as one made from rice flour or from corn and quinoa, for a gluten-free meal. The recipe can easily be doubled to serve 4.

Linguine with Clams, Pancetta and Tomatoes

6 to 7 oz. (200 to 220 g) linguine or spaghetti

2 Tbs. olive oil

Freshly ground pepper

1 1/2 oz. (45 g) pancetta, chopped

1 large shallot, thinly sliced

Red pepper flakes, to taste

1/2 cup (4 fl. oz./125 ml) dry white wine or clam juice

2 lb. (1 kg) Manila clams

1/4 cup (1/3 oz./10 g) minced fresh flat-leaf parsley

1 cup (6 oz./185 g), cherry tomatoes, halved

Bring a large pot two-thirds full of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and return to the pot. Add 1 Tbs. of the olive oil and a generous amount of pepper and stir to coat. Cover the pot to keep warm.

Meanwhile, place a large fry pan over medium heat. Add the remaining 1 Tbs. olive oil and the pancetta and sauté until beginning to brown, about 2 minutes. Add the shallot and a pinch of pepper flakes and sauté for 1 minute to soften. Add the wine and boil until reduced by half, about 1 minute. Add the clams and half of the parsley. Cover the pan and cook until the clams just open, about 4 minutes. Stir in the tomatoes.

Transfer the pasta to a warmed serving bowl. Pour the sauce and clams over the pasta. Sprinkle with the remaining parsley and serve immediately. Serves 2.

Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.