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.
Gluten-free linguine or spaghetti, (I like Ancient Harvest), 6–7 oz (200–220 g)
Olive oil, 2tablespoons
Freshly ground pepper
Pancetta, 1½oz (45g) chopped
Shallot, 1 large, thinly sliced
Red pepper flakes
Dry white wine or clam juice, ½cup (4fl oz/125ml)
Manila clams, 2lb (1kg)
Fresh flat-leaf parsley, ¼cup (⅓oz/10g) minced
Cherry tomatoes, 1cup (6oz/185g), halved
Add the pasta to a large pot of boiling salted water and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Drain, and then return to the pot. Add 1 tablespoon of oil and a generous amount of pepper and stir to coat. Cover the pot to keep warm.
Meanwhile, place a large frying pan over medium heat. Add the remaining 1 tablespoon 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. Mix 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 right away.