Linguine with Rosé Clam Sauce
Ingredients
The pasta
-
4
servings
gluten free pasta
The sauce
-
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
-
½
cup
dry rosé wine
-
⅓
cup
chopped fresh parsley
-
½
tsp
sea salt
-
⅛
tsp
freshly ground black pepper
-
1
Tbsp
organic cornstarch or arrowroot powder
-
1
Tbsp
water
Instructions
- Cook the gluten-free pasta according to package instructions.
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the diced onion and sauté for about 5 minutes until soft.
- Add the minced garlic and sauté for an additional minute.
- Stir in the chopped clams with their juices, rosé wine, parsley, salt, and pepper.
- Increase the heat slightly and bring the mixture to a simmer.
- Reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally.
- Mix the cornstarch or arrowroot powder with water to create a slurry, then add it to the sauce to thicken.
- Serve the sauce over the warm pasta.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
You might also like