Edamame Spaghetti with Clam Sauce

by Danielle Omar on November 22, 2014

You’re going to love this easy, low carb, gluten free twist on an Italian favorite — edamame spaghetti with clam sauce!

 

Easy, low carb, gluten free twist on an Italian classic! Spaghetti with clam sauce

Sometimes when I’m watching Norah reading to her stuffed animals, playing teacher, or just getting joy from a bike ride, I remember my own life at seven years old. It was pretty good times back then. I mean what isn’t great about being in second grade?

When I was in second grade I lived in Long Island, New York…East Rockaway to be exact. Jimmy Carter was President. I have no idea why, but I loved that guy. I used to wear a big, rather 70′s looking, peanut necklace all the time. I used to walk to school — all by myself. I had my first boy crush. I used to follow him home from school every single day. Corey Lonagan was his name. I loved the heck out of Barbies and adored my chalkboard. I absolutely wanted TO BE Wonder Woman. I used to copy her famous spin, whipping my hair dramatically with each turn, secretly hoping it might work and I would become her. This was especially fun to do in the pool. I knew the comfort in having my mom home when I got out of school. I remember the day Elvis died. I walked in from school and found her crying in the kitchen. Crazy to think he was only 42, younger than I am today. So except for the “cold war,” the “energy crisis” and the occasional fight with my sister — life was good.

Easy, low carb, gluten free twist on an Italian favorite. Spaghetti with clams

This dish takes me back to the second grade, the good ole’ days of 1977. Not because it was the first time I ate it, I actually don’t remember that. It’s more because it evokes in me that second grade feeling….when life was simple and easy. It also reminds me of family. Lord knows I’ve sat with family eating this dish hundreds of times. It’s the first dish I learned how to make myself, and one that I’ve since made for many other people. It’s a dish that says hey, I love you.

Healthy Spaghetti with Clam Sauce

For this month’s recipe redux theme, “favorite food memories” I’m sharing a healthified version of this classic dish. Back then we didn’t use edamame spaghetti, that’s for sure. It was the real thing, and it was always linguine. Besides that, everything else about this recipe is authentic to my mom’s version.

bean pasta with white clam sauce

It’s crazy how just the sound of the garlic hitting the hot oil makes me smile. And the smell! Amazing. I love the crunchy bits of garlic in this sauce. The cool thing about this dish too is that it’s so simple. You start with a few cans of chopped clams (make sure they’re chopped, not minced), some fresh parsley, chopped garlic (not minced) and salt. That’s it. Toss the sauce with the pasta and you have a tasty dinner. Oh, and in our house pasta was always accompanied by a loaf of Italian bread. The best part of the meal was tearing a piece off and dipping it into the clam sauce at the bottom of my bowl!

spaghetti with clams

To make the dish a bit healthier for today’s eater, I used the Edamame Spaghetti from Explore Asian. It has a ton of protein and fiber, less carbs and only two ingredients: edamame and water. I’ve experimented with these bean pastas quite a bit and I really like them. Try my Black Bean Pasta with Cauliflower or Mung Bean Fettuccine with Leeks and Pumpkin – they are super delicious!

I hope you enjoyed my favorite food memory. I also hope Norah doesn’t get upset in 20 years when she’s seeking comfort in foods like roasted vegetables, avocado, salmon, and Greek yogurt.

Edamame Spaghetti with Clam Sauce

Edamame Spaghetti with Clam Sauce

Ingredients

  • 1 pound pasta (your choice)
  • 4 cans chopped clams
  • 2 small cloves garlic, chopped
  • 1 Tbsp olive oil
  • 1 cup chopped parsley
  • sea salt
  • crushed red pepper, optional

Instructions

  1. Cook pasta according to package directions. Heat olive oil in small sauce pan until golden brown, add UNDRAINED canned clams, parsley and a dash salt. Bring to bowl and then return to simmer until pasta is done. Drain pasta and toss with clam sauce. Serve with a loaf of crusty bread!
http://foodconfidence.com/2014/11/22/edamame-spaghetti-with-clam-sauce/


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Buddha Bowl with Creamy Sage Cashew Sauce

by Danielle Omar on November 17, 2014

This Buddha Bowl of roasted vegetables, lentils, baby greens, and avocado topped with a creamy cashew sauce is pure joy. It’s also dairy free, gluten free and totally delicious. Namaste!

Buddha Bowl with cashew cream sauce

Buddha bowls are a staple meal in my house. They never look or taste the same twice and they are craveable good. I’ve made them a million ways and love them all! I roasted a ton of vegetables last week and I’m feeling very zen-like having eaten so many Buddha bowls the past week. I posted one of my very uncomposed dinner bowls on my Facebook page on Wednesday and was asked a few times in the comments for the recipe. I thought, hmmmm….recipe? I never really thought of a Buddha bowl as having a recipe!

I absolutely want to help you create these fun bowls of love so here goes. The creamy cashew sauce I made for this particular bowl does have a recipe so I will share that, but instead of a recipe for the bowl itself, let’s talk components. Also keep in mind that these bowls do not have to start from roasted vegetables — at all. I just made a bowl yesterday for lunch using the good ole’ microwave. I just steamed the veggies first in the microwave, then tossed them while nice and hot with the greens and then added my sauce, avocado, a few drizzles of my cream sauce and some pumpkin seeds. I didn’t even use a grain or bean in that one. It was a super simple lunch and kept me full for hours!

Possible Buddha Bowl Components

Roasted vegetables:

  • Brussels sprouts
  • Sweet potatoes
  • Butternut squash
  • Cauliflower
  • Broccoli
  • Eggplant
  • Bell Peppers
  • Carrots

Leafy Greens:

  • Baby Kale
  • Baby Spinach
  • Collard Greens
  • Microgreens
  • Sprouts
  • Mache
  • Broccoleaf
  • Green salad mix
  • Arugula
  • Watercress

Grains or Beans:

  • Chick Peas
  • Lentils
  • Black Beans
  • Brown Rice
  • Quinoa
  • Wild Rice Blend

Seeds and Extras:

  • Avocado
  • Hemp seeds
  • Sesame seeds
  • Pistachios
  • Walnuts
  • Almonds
  • Pumpkin seeds
  • Sunflower Seeds

Protein Add-ins:

  • Tofu
  • Tempeh
  • Organic Chicken or Turkey
  • Wild Salmon
  • Tuna

Sauces or Toppings:

  • Cashew cream
  • Your favorite salad dressing
  • Soy sauce/tamari
  • Lemon juice

Roasted Buddha Bowl

To build the bow, just toss or lay the warm vegetables on the greens to wilt them a bit, then add the rest of your ingredients. If I’m using avocado I usually add it last but you don’t have to. My version is topped with a delicious sage cashew cream sauce that I just adore. Once I make a batch of this delicious sauce, I use it on everything…Buddha bowls, salad, dip for veggies….I pretty much spread it on anything I can find. If you want the recipe you’ll have to visit my Inspired Vegetarian column over at Healthy Aperture to get it!

I hope you’ll start adding Buddha bowls to your lunch or dinner meal plans. They are so simple and versatile…and delicious!

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The Best Brussels Sprouts Recipe Roundup

November 11, 2014
Brussels sprouts recipe roundup on www.foodconfidence.com

 Enjoy this best-of-the-web roundup of delicious, healthy, everyday and holiday worthy of Brussels Sprouts recipes! I love Brussels Sprouts. If you like them too, consider yourself one of the few. I just read that Brussels are the most hated veggie in America. Really? I have decided that if you don’t like them, it’s because you […]

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5-Minute Thai Coconut Corn Curry

November 6, 2014
5 minute thai coconut curry

This delicious vegan, gluten-free Thai-inspired coconut corn curry will take you 5 minutes to make from blender to bowl! I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. […]

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Eat Cleaner With EWG’s Food Scores

October 29, 2014
EWG Food Scores

 A great resource that will make eating clean easier than ever — Food Scores! I am super excited to share an awesome resource with you! I learned about it at a dinner hosted by colleague and fellow dietitian Ashley Koff and sponsored by Share Care and the Environmental Working Group (EWG). The Environmental Working Group (EWG) are the […]

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Chipotle Chili with Tempeh and Butternut Squash

October 27, 2014
Chipotle Chili with Tempeh and Butternut Squash

Get your squash on with a hearty and delicious chipotle and ancho chili made with organic tempeh and butternut squash! I love being able to eat the same meal as my husband. It’s a rare occurrence but when it happens, it’s pretty cool. In this particular case, I’m talking chipotle chili! A simmering pot of […]

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Guilt-Free Fettuccine with Pumpkin & Leeks

October 21, 2014
Pumpkin Leek with Edamame and Mung Bean Fettuccine

Try this gluten-free, high protein mung bean and edamame fettuccine tossed with a creamy leek and pumpkin sauce for a simple weeknight meal! I love experimenting with these fun guilt-free bean pastas from Explore Asian. I make my black bean pasta with olives and cauliflower all the time. It’s so filling and high in protein and fiber…what […]

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Lemon Kale Pasta with Dried Cherries & Eggs

October 5, 2014
shredded kale pasta with lemon and egg

 Shredded kale, hard-boiled eggs, dried cherries and Asiago cheese are tossed with olive oil and lemon for a quick and easy weeknight kale pasta meal! [Disclosure: By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not […]

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