You’re going to love this easy, low carb, gluten free twist on an Italian favorite — edamame spaghetti with clam sauce!
Sometimes when I’m watching Norah reading to her stuffed animals, playing teacher, or just getting joy from a bike ride, I remember my own life at seven years old. It was pretty good times back then. I mean what isn’t great about being in second grade?
When I was in second grade I lived in Long Island, New York…East Rockaway to be exact. Jimmy Carter was President. I have no idea why, but I loved that guy. I used to wear a big, rather 70’s looking, peanut necklace all the time. I used to walk to school — all by myself. I had my first boy crush. I used to follow him home from school every single day. Corey Lonagan was his name. I loved the heck out of Barbies and adored my chalkboard. I absolutely wanted TO BE Wonder Woman. I used to copy her famous spin, whipping my hair dramatically with each turn, secretly hoping it might work and I would become her. This was especially fun to do in the pool. I knew the comfort in having my mom home when I got out of school. I remember the day Elvis died. I walked in from school and found her crying in the kitchen. Crazy to think he was only 42, younger than I am today. So except for the “cold war,” the “energy crisis” and the occasional fight with my sister — life was good.
This dish takes me back to the second grade, the good ole’ days of 1977. Not because it was the first time I ate it, I actually don’t remember that. It’s more because it evokes in me that second grade feeling….when life was simple and easy. It also reminds me of family. Lord knows I’ve sat with family eating this dish hundreds of times. It’s the first dish I learned how to make myself, and one that I’ve since made for many other people. It’s a dish that says hey, I love you.
For this month’s recipe redux theme, “favorite food memories” I’m sharing a healthified version of this classic dish. Back then we didn’t use edamame spaghetti, that’s for sure. It was the real thing, and it was always linguine. Besides that, everything else about this recipe is authentic to my mom’s version.
It’s crazy how just the sound of the garlic hitting the hot oil makes me smile. And the smell! Amazing. I love the crunchy bits of garlic in this sauce. The cool thing about this dish too is that it’s so simple. You start with a few cans of chopped clams (make sure they’re chopped, not minced), some fresh parsley, chopped garlic (not minced) and salt. That’s it. Toss the sauce with the pasta and you have a tasty dinner. Oh, and in our house pasta was always accompanied by a loaf of Italian bread. The best part of the meal was tearing a piece off and dipping it into the clam sauce at the bottom of my bowl!
To make the dish a bit healthier for today’s eater, I used the Edamame Spaghetti from Explore Asian. It has a ton of protein and fiber, less carbs and only two ingredients: edamame and water. I’ve experimented with these bean pastas quite a bit and I really like them. Try my Black Bean Pasta with Cauliflower or Mung Bean Fettuccine with Leeks and Pumpkin — they are super delicious!
I hope you enjoyed my favorite food memory. I also hope Norah doesn’t get upset in 20 years when she’s seeking comfort in foods like roasted vegetables, avocado, salmon, and Greek yogurt.
Edamame Spaghetti with Clam Sauce
- 1 pound pasta your choice
- 4 cans chopped clams
- 2 small cloves garlic chopped
- 1 Tbsp olive oil
- 1 cup chopped parsley
- sea salt
- crushed red pepper optional
- Cook pasta according to package directions. Heat olive oil in small sauce pan until golden brown, add UNDRAINED canned clams, parsley and a dash salt. Bring to bowl and then return to simmer until pasta is done. Drain pasta and toss with clam sauce. Serve with a loaf of crusty bread!