This is a delicious Italian recipe that I make all-year 'round. If you are a garlic lover this dish is for you as I use loads of it!
As a wheat-free family, I use rice and quinoa blend spaghetti which makes it easy to digest while still tasting very good!
Most of the time I use wild-caught frozen clams which makes this recipe only 15-20 minutes to make.
Ingredients
Gogo Quinoa white rice and quinoa spaghetti or regular wheat spaghetti
Fresh parsley
Frozen wild-caught clams
Fresh garlic ( and loads of it)
White wine (optional)
Extra-virgin olive oil
Sea salt
Directions
Thaw your frozen clams in a bowl of warm wheat for 10 minutes.
Set water to boil in a pot.
Meanwhile, finely chop your desired amount of garlic and parsley up .
Place garlic in large frying pain.
Drizzle with olive oil on top ( I do not use white-wine as the traditional recipe states, but in my opinion it's not necessary).
Cook on low heat.
Add a drizzle of olive oil and salt to your boiling water before adding in your pasta to ensure that your spaghetti doesn't stick.
Add thawed clams to the pan to cook on medium-low heat with the garlic.
After several minutes, the clams will be cooked.
In a serving bowl add your spaghetti, clams and garlic and drizzle with olive oil.
Add chopped fresh parsley on top.
Et Voila! Ready to Enjoy. Buon Appetito.