This recipe is entered in the Dieting with Chef Meg Healthy Contest.
12 oz gluten free spaghetti
4 TBS olive oil
2 cloves roasted garlic
1/2 cup chopped onion
4 cups fresh kale
2 cups grape tomatoes
1 cup water
2 (6 oz cans) clams with clam juice
1/8 tsp red pepper flakes
1 TBS gluten free flour or corn starch
1 lemon, juiced
1/4 cup parsley, fresh
1/4 cup basil, fresh
1. In large sauce pan, heat water for pasta. Cover and bring to boil. Add pasta and cook until firm but not over cooked. Drain
2. In large skillet heat oil on med/high heat. Add garlic and onion. Saute for 5 mins. Add kale, tomatoes and water. Cover and cook for 5 additional mins. Smash tomatoes when they begin to soften and wrinkle.
3. Add clams with juice, pepper flakes, flour and lemon juice. Stir. Sauce will start to thicken.
4. Add drained pasta to clam mixture and toss. Add fresh parsley and basil. Toss
Makes 4 servings.