4 PREP TIME
8 min COOK TIME
6 tablespoons olive oil
2 cloves garlic, smashed
½ teaspoon crushed red pepper
flakes, or to taste
1 pint cherry or grape tomatoes,
½ cup dry white wine or water
24 manila or littleneck clams,
¼ cup finely chopped fresh flat-leaf
parsley, plus more for serving
One 12-ounce box gluten-free
spaghetti, such as Jovial
1 tablespoon unsalted butter or
buttery sticks (optional)
1 In a large saucepan, heat the oil
over medium heat. Add the garlic
and red pepper flakes and cook
until golden, about 2 minutes. Add
the tomatoes and cover. Let the
tomatoes soften, about 5 minutes.
Add the wine and cook, uncovered,
until the alcohol evaporates, about
3 minutes. Add the clams, shaking
the pot gently. Cover and let the
clams cook until opened, about 5
minutes. Discard any clams that do
not open. Remove the saucepan
from the heat.
2 Meanwhile, bring a large pot of
generously salted water to a boil.
Add the spaghetti and cook, stirring
occasionally, until very al dente,
about 6 minutes; drain. Gently toss
together the spaghetti and butter,
if using, with the clams in the
saucepan. Cook until the spaghetti
is al dente, about 2 minutes more.
To serve, top with parsley.