The September Whole30 is basically over (if you started with the group, it ends tomorrow), but Bill and I have decided to continue eating as close to Whole30 as possible moving forward. I actually made this recipe in the middle of the September Whole30, but we forgot to post it!

When I was little, my mom often made Linguine with Clams for dinner. Linguine noodles with a garlicky, buttery sauce, and baby clams mixed in. It was a dish I always liked eating, and will probably always remind me of my mom.

For this Whole30 approved recipe, I used zucchini noodles. I can guarantee that this dish would be even more tasty with rice noodles, or Cappello’s Fettuccini. Zucchini noodles make it light, low carb, and free of potential gut irritants.

I used Tin Star Foods Ghee instead of butter, fresh garlic, and what makes this dish really stand out, is that I used our Amore Seasoning for this recipe. It was a great addition!

I finished the dish with a sprinkling of fresh chopped parsley which always adds fresh flavor to pasta dishes.

This recipe was a fun change of pace from our typical Whole3o staple meals.

Whole30 “Linguine” with Clams

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Growing up, my mom always made Linguine with Clams for us. Using zucchini noodles makes for a healthy, Whole 30 approved recipe that is easy to make, and delicious to eat!

Serves: 4

Serves: 4

Ingredients

• 2 Tbsp 2 Tbsp 2 Tbsp Ghee
• 3 cloves 3 cloves 3 cloves Garlic, minced
• 2 tsp 2 tsp 2 tsp Primal Palate Amore
• 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
• 13 oz 13 oz 13 oz Chopped Clams (Salted)
• 4 cups 4 cups 4 cups Zucchini, noodles
• 2 Tbsp 2 Tbsp 2 Tbsp Flat Leaf Parsley, chopped

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Spiral slice your zucchini if you did not purchase already spiralized zucchini.
2. Mince your garlic, and set aside.
3. In a medium size saute pan, heat 1 tablespoon of the ghee over medium heat.
4. Add the garlic, and saute for about a minute, and then turn the temperature down to medium low so that the garlic doesn't burn.
5. Add the Amore to the pan, and the clams, and another tablespoon of ghee.
6. Season with pink salt, and continue to cook, stirring often. Allow the clams and spices to cook for about 5 minutes, and then turn the heat down to low while you cook the zoodles.
7. Bring a pot of water to a boil, and add the zoodles to the pot. Allow to cook for about 5 minutes, or until the zoodles are tender, but not too soft.
8. Drain the zoodles, and add them to the pan with the clams, and toss the clams and ghee mixture with the zoodles.
9. Sprinkle with chopped fresh parsley, and enjoy.