Paleo Clam Fettuccine

Chef Pippa Taylor / May 6, 2019

Ingredients:

1 box Cappello’s Gluten-Free Paleo Fettuccine

1 butternut squash, spiralized (If you have a veggie spiralizer, you can do this yourself. Otherwise, Whole Foods sells already spiralized butternut squash and zucchini)

2 tablespoons EVOO

10 cloves garlic

2 tablespoon chopped Calabrian peppers (you can find these jarred in the Italian section)

1 cup white wine

2.5 pounds clams, rinsed (I used Little Neck)

1 bunch parsley, chopped

1 ounce chives, thinly sliced

2 lemons, zested

Salt and pepper to taste

Chef It Up:

Bring a pot of water to a boil. Add a few large pinches of salt.

Heat a large skillet or Dutch oven over medium low heat. Add the olive oil, garlic, and peppers and gently sauté for 5-7 minutes until softened. Add the wine, squash and the clams, turn the heat down, and cover the pot. Let the clams steam for 10-12 minutes.

While the clams are steaming, add the pasta to the water and cook until just tender. Drain.

Once the clams have opened, add the pasta to the pot and toss to combine. Season with salt and pepper to taste. I like to add another small ‘glug’ of olive oil as well and another spoon of the Calabrian peppers. Turn off the heat and stir in parsley, chives, and lemon zest.

Serve with an empty bowl on the side to discard the clam shells.