Pasta with Clams


1/2 pound organic or gluten free pasta 

2 tbsp olive oil

3 to 4 cloves garlic, minced (about a heaping tablespoon)

2 6-ounce cans minced clams (including the liquid)

1/2 cup dry white wine or vegetable broth

1 tablespoon lemon juice

Pinch of red chili pepper flakes

Freshly ground black pepper to taste

1/4 cup chopped fresh parsley

1/4 cup grated parmesan cheese (omit if dairy free)


Cook pasta according to box. Put olive oil and garlic in a  pan over medium heat and cook until garlic is lightly browned and soft. Stir garlic while cooking and watch closely so it doesn't overcook. Add clams (including liquid)  lemon juice, wine or broth, red pepper flakes and black pepper into the pan with the garlic. Cook with a low boil for 7 minutes to slightly reduce. Pour liquid over pasta and stir.  Divide pasta on to plates and top with parsley and cheese.