Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Sunday, May 15, 2011

Spaghetti with White Clam Sauce

Spaghetti with clam sauce is the girls' new favorite food! I can hardly stand how cool that is. They are becoming more adventurous with food...if it's in the garden they'll eat it! If it sprouts, they'll try it! I was very pleased when they wanted to try this dish. Maybe they'll grow up to be chefs...with their food allergies, that might not be a bad idea. Anyway, they both really liked the clams plain and in the sauce. This dish will now enter our regular menu rotation - it's fast, easy, and delicious! If you are wondering about the use of wine, no worries - you can use chicken broth instead.

3 tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/4 tsp. dried oregano or 1 tsp. fresh oregano
freshly cracked black pepper
1/4 cup dry white wine
1 6oz can of clams, juice reserved
3/4 pound rice spaghetti or linguine (such as Tinkyada)
1 tsp. dried parsley or 2 tbsp. chopped fresh parsley

Heat a large pot of water to boiling over high heat. Add the pasta, turn the heat down and boil until al dente, about 12 minutes. Drain, rinse with hot water and return to the pot. Toss with a couple tablespoons of olive oil and season with salt and pepper.

While the pasta is cooking, heat the 3 tbsp. in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic, oregano and pepper and cook another 2 minutes. Add the wine and reserved clam juice. Bring to a simmer and cook until reduced a bit, about another 2 minutes. Add the clams and parsley and heat through.

Portion the pasta onto plates and ladle clam sauce on top. Serve hot. Serves 4 petite appetites or 2 hungry adults.

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