Tuesday, January 30, 2007

Wheat-Free, Meat-Free

January 30, 2007

Welcome to the Wheat-Free, Meat-Free blog. My husband Dan was diagnosed with celiac disease (basically an allergy to gluten found in wheat, oats & barley) last year and two of our four family members don't eat meat, so we have had to adjust our cooking and eating habits quite a bit as of late. We do eat fish and seafood, so some recipes will be added here involving those critters. We all wanted to share some of our favorite things to eat with others who may be needing a wheat-free, meat-free diet.

Here's our fledgling recipe:


6 cloves garlic peeled and minced
1 onion, peeled and finely chopped
4 Tbsp. butter
1/2 tsp. hot red pepper flakes (you really need this to cut the richness of the sauce)
3 (6-1/2 oz.) cans chopped clams
2 Tbsp. olive oil
Chopped fresh basil or Italian parsley to taste
Grated Parmesan or Romano cheese

Start heating a pot of water for your favorite gluten-free pasta.

Heat saute pan on stove until medium hot. Add olive oil and butter. When butter is melted and starting to sizzle, toss in garlic and stir constantly for 30 seconds. Do not let it burn and get bitter. Add onion and saute until softened and golden.

Your pasta water should be at a rolling boil and then you can cook and drain your pasta. Keep warm while sauce finishes.

Drain clam juice into pan and cook to reduce. Add red pepper flakes. You can also add a bit of white wine or fish/vegetable broth. I used to like to add a Knorr's fish stock cube but they apparently don't make this product anymore.

Reduce pan juices to half. Add herbs. You might like to add a Tbsp. or two more of butter, depending on how thick your sauce is. Serve over pasta with grated cheese to taste.

Buon Appetito!

Rachel, Dan, Leigh and Amy Jagareski