PASTA WITH HEALTHY WHITE CLAM SAUCE

White Clam Sauce Pasta in a lighter, healthier version! Dairy-free, gluten-free, and packed with all of the original dish’s taste.

White Clam Sauce Pasta with a Healthy Twist | A lighter, healthier version of White Clam Sauce Pasta! Dairy-free, gluten-free, and packed with all of the original dish’s taste.
Having her recipes on hand to create with my family brings back fond memories of cramming around my grandmother’s little kitchen table, a huge dish of noodles in front of us, and a big pot of sauce in the oven.

I like being able to pay tribute to my grandmother’s memories by highlighting her distinctive family recipes whenever possible. Today, I’m doing just that by sharing one of my favorite of her recipes, White Clam Sauce Pasta.

White Clam Sauce Pasta with a Healthy Twist | A lighter, healthier version of White Clam Sauce Pasta! Dairy-free, gluten-free, and packed with all of the original dish’s taste.

PASTA WITH HEALTHY WHITE CLAM SAUCE

INGREDIENTS

1 pound linguine (gluten-free or whole wheat)

1 asparagus bunch, snapped ends removed and sliced into 1 inch sections

1/4 cup extra virgin olive oil

6 garlic cloves, chopped

3 clam cans, drained, with 1/2 cup liquid set aside

lemon juice, 2 tbsp

4 seeded and thinly sliced spicy cherry peppers from a jar

a quarter teaspoon of salt

2 tablespoons Olivio brand coconut olive oil spread, any vegetable-based buttery spread, or unsalted butter

1 cup chopped Italian parsley

Optional: pecorino romano cheese (for sprinkling over top!)

INSTRUCTIONS

A big saucepan of lightly salted water should be brought to a boil. Cook the pasta as directed on the packet. During the last 4 minutes of cooking, add the asparagus. Drain the water and set it aside.

In a large pan over medium heat, heat the olive oil while the pasta is cooking. Cook, stirring constantly, for 2 minutes, or until the garlic is just starting to brown.

Cook for 1 minute after adding the clam juice. Add the drained clams, lemon juice, cherry peppers, and salt and pepper to taste. Cook for 1 minute, or until well heated. Add the butter and parsley and mix well.

Toss the pasta with the sauce and the asparagus. If preferred, drizzle with olive oil and serve right away. Romano cheese should be sprinkled on top!