Chad's Gluten Free Pasta with Gluten Free Clam Sauce
Ingredients
6-10 cloves of garlic
1T Coarse Salt
1 Stick of butter
Juice of 1 lemon (about 3 Tablespoons)
4 - 6.5 oz.cans of clams (fresh is even better)
1/4 C. White Wine
1/4 C. Heavy Cream
1/3 C. Dried Parsley
6T Coconut flour (adds a sweet flavor) or another option is 2TGarbanzo Bean Flour
paprika (optional)
paprika (optional)
 |
| Tinkyada Brown Rice Pasta, Penne, 16 Oz
we used for this recipe |
Take 6-10 cloves of garlic and cut the ends off.
Next, put them in a bowl and put another bowl on top & shake to peel the garlic.
Bring 4.5 quarts of water to a boil to cook the brown rice pasta. Add a tablespoon of Coarse salt to the water.
Slice the garlic cloves, and add about 2 tablespoons of olive oil to a saucepan. Sauté the garlic over medium heat until it starts to brown.
Add the butter and lemon juice. Continue to stir. Once the butter is melted, add the 4 cans of clams, white wine, heavy cream, & dried parsley to the saucepan. Add salt & pepper to taste.
Add the butter and lemon juice. Continue to stir. Once the butter is melted, add the 4 cans of clams, white wine, heavy cream, & dried parsley to the saucepan. Add salt & pepper to taste.
Add 6T Coconut Flour or 2T Garbanzo Bean Flour. Be careful not to add too much because it will change the flavor. The flour binds all the ingredients together.
Once the water starts to boil,
add the pasta.
Cook the pasta on medium-high for 13-14 minutes or until desired tenderness is reached. Rinse with cold water and drain well. Spoon your pasta into a bowl & pour your clam sauce over it. By the way, this tastes even better when served the next day.
Cook the pasta on medium-high for 13-14 minutes or until desired tenderness is reached. Rinse with cold water and drain well. Spoon your pasta into a bowl & pour your clam sauce over it. By the way, this tastes even better when served the next day.
Bon appétit!
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