Hey, Foodies! Happy Friday!
Now, I’ve got to be honest about this – if you had told me even a year ago that I’d not only be eating a recipe made with canned clams, but loving it, I wouldn’t have believed you. It’s not something we had in the house when I was growing up.
But . . . life happens.
I have low B12, and was taking weekly injections to help, but I started getting the worst muscle spasms. Turns out that synthesized B12 is made with my arch nemesis (and food sensitivity) yeast. So, I had to find ways to incorporate large amounts of B12 into my diet, and guess what has a ton of B12? Clams!
Even if you don’t have low B12, it’s not one of those vitamins where excess builds up in your system causing adverse effects, and it’s great for your energy levels and metabolism, so there’s no reason not to pack your diet full of B12.
1 can of clams
1 large shallot
6 large garlic cloves
2 tablespoons butter
1/4 cup olives oil
nature’s seasoning or salt and pepper
pasta of choice
optional: shaker or fresh grated parmesan cheese
Chop shallot and garlic. (I save all my largest garlic cloves for this recipe.) Add olive oil and butter to a large frying pan, melt butter over medium high heat, then add shallots and garlic. Sauté until shallots are translucent.
Add drained clams, cooking until heated. Season to taste. Add pasta and mix. And that’s it. It really is so simple and even better, it tastes really good. This is one of the few recipes where I prefer shaker parmesan to fresh, but a bit of cheese really brings out the flavor of this dish!
If you try it, please let me know if you like it!