Gluten-Free Linguini with Clams

Ingredients

• 2 pounds fresh littleneck clams
• Kosher or fine sea salt
• 1 pound Mountain High Organics Gluten-Free Linguini
• 1/4 cup extra-virgin olive oil (plus more for serving)
• 3 tablespoons unsalted butter or dairy-free butter (divided)
• 3 cloves garlic (minced)
• 1 small shallot (finely chopped)
• 1/2 teaspoon red pepper flakes ((adjust to taste))
• 3/4 cup dry white wine
• 1/4 teaspoon black pepper (plus more for serving)
• 1/4 cup fresh parsley (chopped)
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup pasta water ((reserved from cooking))

Instructions

1. 1

   Soak the clams in cool water for 30 minutes to dislodge any grit. Gently scrub under running cool water.

2. 2

   Bring a large pot of heavily salted water to a boil. Cook the Mountain High Organics Gluten-Free Linguini according to package instructions until just under al dente. Reserve ¼ cup of pasta water, then drain and set aside.

3. 3

   In a large deep skillet, Dutch oven, or braiser, heat olive oil and 1 tablespoon butter over medium heat. Add garlic, shallot, and red pepper flakes, stirring for about 30 seconds until fragrant. Pour in the white wine, bring to a simmer, and add the clams. Cover and cook for 6–8 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed.

4. 4

   Reduce heat to low. Stir in the remaining 2 tablespoons of butter, ½ teaspoon salt, black pepper, lemon zest, and lemon juice. Add the cooked linguini to the pan, tossing to coat the pasta evenly in the sauce.

5. 5

   Add the reserved pasta water to loosen the sauce slightly if needed.

6. 6

   Stir in chopped parsley and mix well.

7. 7

   Garnish with a drizzle of olive oil, extra parsley, and a few gratings of black pepper.