Gluten-Free Linguini with White Clam Sauce
2, 6.5 ounce cans of clams, diced
1/4 small onion, minced
3 cloves garlic, minced
3/4 teaspoon red pepper flakes
8 ounces clam juice
1/3 cup dry white wine
2 basil leaves
1 tablespoon fresh parsley
1/2 tablespoon lemon juice
2 tablespoons olive oil
Gluten-free pasta or vegetable noodles of choice
1. Heat olive oil over medium heat and add onions and garlic until translucent.
2. Add the white wine, clam juice, and red pepper flakes and cook on high heat until it reduces by about 25%.
3. Add the clams, basil, parsley, and lemon juice and cook for approximately 5 minutes.
4. Add the sauce atop pasta of choice and top with fresh parsley.