Spaghetti with Clams and Braised Greens [0001037]

Ingredients:

8 ounces gluten-free spaghetti
1 pound littleneck clams, scrubbed and cleaned
2 cups fresh spinach or kale, chopped
3 cloves garlic, minced
1/4 cup white wine (gluten-free)
2 tablespoons extra-virgin olive oil
Crushed red pepper flakes (optional, for heat)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Cook the gluten-free spaghetti according to the package instructions until al dente. Drain and set aside.

While the spaghetti is cooking, heat the extra-virgin olive oil in a large skillet or frying pan over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the cleaned clams to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the clams open. Discard any clams that don't open.

Stir in the chopped spinach or kale. Cook for an additional 2-3 minutes, or until the greens are wilted.

Season the mixture with salt and black pepper to taste. If you like some heat, add a pinch of crushed red pepper flakes.

Add the cooked gluten-free spaghetti to the skillet with the clam and greens mixture. Toss to combine and allow the pasta to absorb the flavors.

Serve your Gluten-Free Spaghetti with Clams and Braised Greens hot, garnished with fresh chopped parsley.

Enjoy this delightful and gluten-free seafood pasta dish that combines the briny goodness of clams with nutritious greens!