64. Spaghetti al Vongole

INGREDIENTS

• 12 ounces gluten free spaghetti or semolina spaghetti
• 6 tablespoons sea salt for pasta water
• ½ – ¾ cup pinot grigio
• 2 pounds wild caught clams
• 10 organic garlic cloves (minced or sliced)
• ¼ extra virgin olive oil
• 1 teaspoon organic red chili flakes
• 2 tablespoons organic lemon juice
• 1 tablespoon organic lemon zest
• 1 teaspoon organic dried basil
• 1 tablespoon organic fresh parsley
• 2 tablespoons organic grass-fed butter
• 1 tablespoon organic cold pressed olive oil.

INSTRUCTIONS:

1. Fill a large stainless-steel pot with water and add sea salt. Bring to a boil. Once boiling, add the pasta according to its instructions but al dente.
   1. Reserve some of the pasta water also.
2. In the meantime, slice the garlic and wash the clams.
3. Then, heat a large cast iron skillet to medium high heat.
4. Once heated, add the olive oil and butter.
5. Once melted, add the garlic.
6. Sauté until fragrant.
7. Then, add the chili flakes.
8. Then, add the pinot grigio.
9. Then, add the clams.
10. Cover and steam for 8 minutes or so (until the clams). Whatever ones have not opened up, don’t eat. Instead, discard.
11. While steaming, wash the lemon, zest the lemon and juice the lemon.
12. Wash and mince the parsley.
13. Once the pasta is cooked al dente, add to the cast iron pan. Stir well.
14. Then, remove from eat.
15. Top with the dried basil, parsley, zest and juice. Stir well.
    1. Add a little pasta water so everything combines.
16. Then, serve immediately with your favorite salad.