In this recipe, clams are paired with cod filets and served atop pasta and a low FODMAP spiced broccolini for an elegant (and surprisingly easy) showstopper.
We used broccolini in this recipe, but you can definitely use broccoli if that is easier to find. Keep in mind, 1 cup of the heads of broccolini/broccoli per person is considered to be a low FODMAP serving (remove as much of the stems as possible). We kept the serving size to 1 cup for 4 servings to keep it as gentle as possible.
Low FODMAP Spaghettini with Clams and White Fish
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olive oil, 2 tablespoons
broccolini, 1 cup chopped, heads only (as little stalk as possible)
gourmend garlic chive powder, ½ teaspoon
gourmend garlic scape powder, ¼ teaspoon
salt, ½ teaspoon
black pepper, ½ teaspoon
gluten-free spaghetti or vermicelli, 12 oz package (1 box)
gourmend organic chicken broth, 1 cup
cod filets, 1 pound
fresh clams, about 2 pounds
freshly grated parmesan cheese, ¼ cup for serving
fresh parsley, ¼ cup chopped, for serving
red pepper flakes, 1 teaspoon for serving (optional)
In a large pot, bring well-salted water to a boil for cooking the pasta.
While pasta water boils,heat up 2 tablespoons of olive oil in a small saucepan over medium heat. Once oil begins to sizzle, add in broccolini heads, and sauté for 5 minutes until the broccolini begins to soften.
While broccolini begins to soften, add in the garlic scape powder, garlic chive powder, salt, and pepper and continue cooking until tender, about 2 to 3 more minutes.
Your pasta water should be boiling by now; Add spaghetti to the boiling water to cook.
Coat a separate, large saucepan with a drizzle of olive oil, place over medium heat, and add the chicken broth. Line the pan with cod fillets and cover with a lid.
Cook cod fillets for 5 minutes, then add fresh clams into the same pan, drizzling a little extra chicken broth over top if necessary; it’s not necessary to completely cover clams with the broth. Just ensure that there is enough broth in the pan to keep the cod filets from sticking and to create steam for the clams. Note: If any of your clams have opened prior to cooking and do not close up after a light tapping, discard them as they may be spoiled.
Replace the saucepan’s lid and cook the clams and cod together for an additional 5 to 7 minutes or until the clams open up (this total process should take 10 to 15 minutes). Discard any clams that have not opened up post-cooking.
Once the clams have opened and the cod has finished cooking, remove the pan from the heat and place the clams on a plate, leaving the cod remaining in the pan.
Using a slotted spoon, remove pasta from its water and add it to the large saucepan with cod. If you get some pasta water in the pan, that’s fine, since it will actually help to create a sauce for the pasta. Once all the pasta has been added to the saucepan, toss in the broccolini.
Add pasta to a serving bowl and top with the clams, grated parmesan cheese, fresh chopped parsley, and red pepper flakes prior to serving.