Linguine with clams (and a top secret healthy ingredient or two)December 11, 2011
Let’s talk nutritional powerhouses. Foods that are so damn good for you, they practically negate the Dominoes pizza you accidentally ate last week. Oh wait, that was me. Anywho…
I’m thinking about flaxseed. I’m thinking about collard greens. Kale. All those cruciferous veggies, really. Raw milk. Traditionally fermented sauerkraut. Chia Seeds. Sea vegetables.
Well, what would you say if I combined a standard plate of pasta with not one, but TWO of these outstandingly nutritious foods? What would you say if I told you that the result was something your friends and family will totally enjoy, eat with a smile and never even know they were consuming something exceedingly healthy?
Ok, the first was kale. No surprise there. Can you guess the second?
Linguine with Clams and Such
1 lb. whole wheat linguine pasta
1 Tbl. olive oil
2 cloves garlic, minced
2 shallots, minced
1 tsp. crushed red pepper flakes
6-10 oz. baby clams packed in olive oil
14 oz. strained tomatoes
4 cups vegetable broth
4 leaves tuscan or green curly kale, finely chopped (stems included)
Top secret ingredient: 1/4 cup dried wakame crumbles
In a large pot, heat oil over medium heat. Add garlic, shallots and crushed red pepper. Stir and cook until garlic barely turns golden. Then add clams, tomatoes and broth. Bring to a boil. Add kale and wakame. Simmer 45 minutes. Add salt if needed (depends how salty your broth is.)
In the meantime, cook pasta according to package directions. Serve hot, topped with a generous amount of clam sauce and an optional sprinkle of parmesan cheese.
Yes, wakame! Wakame, the sea vegetable! Holy smokes. And I know 1/4 cup doesn’t seem like a lot, but it expands quite a bit when it gets wet. First of all – what does it taste like? Well…briny. But so is clam sauce, so it fits in perfectly. And the long simmer time means that both the kale and wakame are practically melted into the sauce so texture is not an issue.
Sea veggies like wakame are extremely high in minerals, especially iodine (that’s important for you hypothyroid folks out there). According to whfoods.com, they have anti-inflammatory, anti-cancer, anticoagulant, antithrombotic, and antiviral properties. Hello!
Usually sea veggies work their way into Western diets via nori-wrapped sushi. I like to use kombu when I cook dried beans. And in the past I’ve used wakame in a salad with asian flavors. I personally don’t like the taste of hijiki though. Do you?
Seaweed is cool.
Give this recipe a shot.