“Linguine” with Clams
One of my favorite meals growing up was when my mom would make linguine in clam sauce. We make this old-time favorite of mine paleo by using spaghetti squash, seasoned only from the sautéed vegetables, and topped with clams fresh off the grill.
—Hayley
15 minutes
30 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 215 |
| Fat: | 6 g |
| Carbohydrates: | 16 g |
| Protein: | 24 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1 cup 1 cup 1 cup Asparagus, tips
- 1 1/2 Tbsp 1 1/2 Tbsp 1 1/2 Tbsp Olive Oil, Extra Virgin
- 1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Shallot, minced
- 20 oz 20 oz 20 oz Clams, grilled
- 3 clove 3 clove 3 clove Garlic, minced
- 3 cup 3 cup 3 cup Shiitake Mushrooms, stems removed, cut in half
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1 whole 1 whole 1 whole Spaghetti Squash, baked
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
- Preheat grill to high heat.
- In a frying pan, heat 1 tablespoon of olive oil over medium heat.
- Sauté garlic and shallot in olive oil until translucent.
- Add asparagus and continue to sauté for one minute.
- Add mushrooms, drizzle with 1/2 tablespoon olive oil.
- Sprinkle with salt and pepper, and continue to sauté for 5–7 minutes or until mushrooms are soft.
- Remove mushrooms and asparagus from heat.
- Add baked spaghetti squash to the frying pan and toss with the mushrooms and asparagus.
- Place clams on a hot grill, and cook until the clams pop open.
- Remove clams from the grill once they open.
- Place the squash, mushrooms, and asparagus mixture in a bowl.
- Top with clams, and serve.
Notes
Clams that are open prior to cooking should not be consumed. On the other hand, any clams that do not open during cooking should not be consumed either.
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free Egg Free GAPS Nightshade Free Nut Free Pescetarian Seafood Sugar Free Whole30Never Miss a Bite
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We made this last night for our Easter dinner and were blown away! So delicious! I am doing the 21-day sugar detox and didn’t feel like I was missing out on anything with this meal (or any of the other ones, for that matter!).
I cannot tell you how helpful your menu has been. Thank you for organizing and posting it. Truly an awesome resource. I can’t wait to see how I feel after the 21 days is over!
You guys are amazing! Thank you so much! 🙂
I am married to an Italian, and thought I made a pretty good linguine and clams in the past. With converting to Paleo, I did the same as you, used spagetti squash, although not asparagus, but frequently I added artichoke hearts. My other addition was a frugal/yankee thing, when the frozen fish isle has other choices of shellfish I stock those away also. Besides clams, don’t forget oysters and mussels, I usually add two of the three types of shellfish when I made it for more than 2 people. Thanks for setting up this site, I am already exploring and coming up with some meals I hadn’t considered. Great your Italian slant on foods, fits well in our home. Dave R