From time to time, we get a craving for pasta, and noodles. It’s simple to make, easy and like the best of foods – comforting. Of course, being traditional food fanatics, we keep a watchful eye on grain consumption and, particularly, refined grain consumption. Whole wheat pasta doesn’t do since the wheat hasn’t been soured or soak and is therefore rife with antinutrients like phytic acid. Instead, we use whole grain brown rice pasta from Tinkyada (you can buy Tinkyada on Amazon) which is still a whole food, but low in phytic acid so you retain more nutrients from the meal.
To top the pasta, I’ve chosen clams, fresh lemon and oregano. Clams are a fantastic source of iron, vitamin B12, riboflavin and selenium while the lemon adds vitamin C . Fresh oregano offers such a clean flavor that it almost doesn’t truly compare with its dried counterpart. This meal should serve 6 comfortably.
|spaghetti with clams, lemon, saffron & fresh oregano|| |
- ½ Package Tinkyada Brown Rice Spaghetti
- 1 lb Frozen Clams (Thawed) or an Equal Amount of Fresh Clams (Yield without Shells)
- 1-2 Tablespoons Ghee
- 4 Cloves Garlic, Sliced Thin
- 2 Large Bunches of Fresh Oregano
- 3 Lemons
- Pinch Saffron
- ¼ Cup (or so) White Wine
- Soak the saffron in the white wine, reserve.
- Cook the spaghetti according to the package.
- Prepare the lemon, quartering 2 lemons and slicing one into thin rounds.
- Prepare the fresh oregano by removing the stems and reserving the leaves for use.
- Heat ghee in a pan and add the garlic.
- Cook the garlic until soft and fragrant.
- Add the clams to the pan and cook.
- Deglaze the pan with with the wine and saffron.
- Cook until liquid is reduced.
- Remove from heat, add cooked spaghetti, lemon rounds and fresh oregano.
- Set the pan aside and allow the lemon and oregano to cook until slightly wilted by the residual heat of the dish.
- Serve with lemon wedges.