Penne with Clams
Chickpea and Red Lentil Penne
Littleneck Clams, Tomato, Fennel
Vermouth Garlic Butter Sauce
The old-world classic dish, linguine with clams, gets a gluten-free update thanks to my friends at Explore Cuisine. This irresistible pot of penne with tender briny fresh clams includes licorice-y fennel and bright cherry tomatoes in an aromatic sauce of vermouth, garlic, and butter.
Penne with Clams Recipe
8 oz. Explore Cuisine Organic Pasta Duo
2 T. olive oil
3 garlic cloves, minced
1 c. thinly sliced fennel bulb, tightly packed
6 oz. cherry tomatoes, halved
1/2 c. dry white vermouth (like Noilly Prat)
24 littleneck clams, scrubbed
2 t. high-quality fish sauce (like Red Boat) or salt to taste
2 T. butter
1/8 t. red chili flakes, or to taste
1 T. chopped parsley
basil leaves for garnish
Cook Pasta Duo according to package instructions. Reserve 1/2 c. pasta water. Rinse and drain the penne.
Heat oil in a medium sauté pan over medium heat. Add garlic and cook 1 minute. Add fennel and tomatoes and cook until the fennel softens, stirring occasionally. Add vermouth and clams, turn up the heat and cover.
As the clams open, use tongs to remove them to a bowl. Cover bowl to keep warm. Discard any clams that do not open.
When all the clams have been removed add pasta water (as much as needed), fish sauce, butter, chile flakes, and parsley to the pan. As butter melts, stir it all together. Fold penne into the sauce to heat through. Add clams. Serve with basil.
Organic Pasta Duo
This fun and nutritious pasta duo comes from Explore Cuisine. It is a blend of half Chickpea Penne and half Red Lentil Penne.
Chickpea Penne is made of chickpea flour 60%, organic brown rice flour, tapioca starch, and pea protein.
Red Lentil Penne is made of only two ingredients: organic red lentil flour 73% and organic brown rice flour.
The Pasta Duo is a product of Italy, organic, packed with protein, and gluten-free. It has ridges too, making a rougher texture to help catch the sauce on the surface of the pasta.
Sponsored by Explore Cuisine.
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