By Theresa Gates
original recipe by Janet Bliden
1 (16 ounces) Gluten-Free Linguine by Ancient Harvest – Quinoa Pasta. (or any GF Liguine)
1 tablespoon olive oil
3 cloves garlic, minced
2 (6.5 ounce) cans minced clams, with juice
0.25 cup clam juice
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
1. In a large pot with boiling salted water cook linguini pasta until al dente.
2. Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
3. Toss pasta with clam sauce. Serve warm.
Light and healthy