Gluten Free Garlic Clam Pasta
This gluten free garlic clam pasta is a perfect recipe for those who are just learning how to cook with shellfish. This clam pasta is so easy and quick to make, yet extremely savory. The key flavor is the garlic mixing with the clams which will really deepen the flavor of the canned clams. The anchovies and parmesan help balance out the briny aspect of this dish and the red pepper flakes add a little bit of heat. The parsley adds that bit of freshness to balance out the richness of this dish. Make sure that you don’t overcook the garlic, you want it golden brown and soft – not hard and brown as that would add too much bitterness to the dish. – Kara
Serves 4
Ingredients:
- 8 oz of gluten free Banza spaghetti pasta
- 2 cans of whole baby clams, drained and rinsed
- 10 cloves of garlic, minced
- 4 tbsp of olive oil
- 2 tsp of lemon juice
- 1/2 tsp of red pepper flakes
- dash of garlic salt
- dash of black pepper
- 2 anchovy fillets, rinsed and minced
- 1/4 cup of follow your heart vegan parmesan cheese
- 2 tbsp of parsley
Directions:
Over low heat, cook the garlic and 4 tbsp of olive oil in a nonstick pan, stirring occasionally for 9-12 mins or until golden brown. Then remove from heat.
Cook the pasta according to the package, and reserve 1 cup of the pasta water before draining the rest.
Rinse the pasta and immediately add it to the garlic olive oil pan, placing it back on the low heat.
Season with the garlic salt, black pepper, and 1/4 tsp of red pepper flakes.
Add the cup of pasta water to the pan.
Add the drained clams, minced anchovies, and lemon juice.
Stir it together and cook until no water remains at the bottom of the pan.
Remove from heat, add the remaining red pepper flakes, the parsley, and the parmesan.
Stir this in and then serve.
Serves 4 | Calories per serving : 388 | Fat: 19.6 g | Carbs: 38.7 g | Net Carbs: 33. 4 g | Protein: 19.1 g |Iron: 44.8 %
