Gluten-Free Pasta with Mexican Clam Sauce
A gluten-free pasta dish made in 15 minutes with a Latin flavor twist using mostly pantry ingredients: canned clams, canned tomatoes with green chilies (Rotel). Adjust for the amount of clams, garlic and chilies you like and add to your favorite pasta.
Servings: 4 servings
Ingredients
- 1-5 cloves garlic, peeled and chopped
- 3 Tbl. olive oil
- 1-2 cans chopped clams with juice
- 1 can chopped tomatoes with green chilies, like Rotel
- 1 small can chopped green chilies, optional
- 1 lime, juice and zest
- 1 tsp. sea salt
- 1 large bunch of cilantro, rough chopped.
- 1 package gluten-free pasta, can use zucchini zoodles or any GF pasta that works for you
Method
- Instructions:
- In a large sauté pan, add olive oil and garlic. Sauté over medium heat just until garlic starts to sizzle, about 2 minutes.
- Add the rest of the ingredients except the cilantro.
- Stir and warm ingredients for 5 minutes.
- Pull off heat and add the cilantro.
- Add your cooked pasta of choice, stir in and enjoy.
Video
Notes
You can use between 1-5 cloves of garlic depending on how much you love that flavor and its strength.
Use whatever pasta or gluten-free noodle alternative you like.
You can easily put more than 1 can of clams or add the optional can of green chilis.