clam and artichoke sauce

Clam and Artichoke Sauce Over Linguini ​or Zucchini Noodles

The original recipe calls for linguini. Since I’m on a gluten-free diet, I substitute zucchini noodles or rice, or use gluten-free pasta.  It’s easy to make zucchini noodles — some people call them “zoodles” — using a small, hand-held spiralizer. I have a Veggetti, which works fine for my purposes. A larger, counter-top model might be easier to use, but it would never fit in my one-butt kitchen.

Since this recipe can be made mostly with ingredients from the cupboard — canned clams and artichokes, and linguini or rice — it’s a good one to use when I haven’t had time for a run to the grocery store. If I’m planning meals for a week of camping, this is a tasty one for the end of the week.

Once when I made this we had some of the sauce left over.  Jim used it in an omelet, which was excellent.

Preparation time: 10 minutes                  Total time: 30 minutes

Specialized Kitchen Utensils:

  • Zucchini Spiralizer

Serves 2

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp gluten-free flour
  • 1/2 cup chicken broth, or more to taste
  • 2 to 3 cloves garlic, crushed
  • 1 tbsp fresh parsley, minced, plus more for garnish
  • 2 tsp fresh lemon juice
  • ½ cup canned artichoke hearts, drained and chopped, (or the whole can if you don’t have a use for the remaining artichokes)
  • 1 10-oz can whole baby clams, drained
  • 1 tbsp capers, or more to taste
  • 2 to 3 tbsp grated Parmesan or Romano cheese
  • salt and pepper to taste
  • 2 or 3 zucchinis (or 2 servings prepared rice or linguine)

Directions

In a heavy skillet or 2-quart saucepan, heat olive oil and butter.  Stir in flour and cook 3 minutes over medium heat, stirring often.  Stir in broth, reduce heat and cook 1 minute.  Add garlic, parsley, lemon juice, salt, and pepper; cook over low heat about 5 minutes.  Stir in artichokes, clams, and capers.  Continue cooking, stirring frequently for about 10 minutes.

Meanwhile, cook zucchini noodles in a pan with olive oil for 3 to 5 minutes, or cook rice or linguini according to package directions.

Put zucchini noodles, rice or linguini on individual serving plates. Top with sauce and grated Parmesan or Romano cheese. Garnish with parsley.

 

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