Hi friends! Another long day at work, but a good day – lots of progress on some projects I’ve been working on so that’s always nice. But it was even longer than it has been lately because I got up early and worked out! It was the first time I’ve worked out since before my fall. I still can’t do any cardio or really anything involving my legs since my knee is still pretty tender with some deep wounds still healing, but I was able to do an upper body strength workout.
I covered up my nearly-healed hands with bandaids (free weights at the gym ain’t the cleanest thing!) and did some bicep curls, shoulder presses, seated rows, crunches, and triceps dips. I also did a few sets of single leg squats with my good leg. 🙂 I loved the achy feeling I got from tired muscles afterwards. I didn’t push myself that hard but the body loses fitness quickly! Even my hand calluses have disappeared.
Anyway! I made this recipe a few weeks ago and have been meaning to share it with you. So let’s get to it! I threw it together when I had some fresh clams that needed to be used ASAP and didn’t have much else in my kitchen. And it all worked out great.
Clams over Gluten-Free Spaghetti with Fire Roasted Tomato & Cabernet Sauce
- 2 garlic gloves, pressed
- 1-2 T oil
- 1 (14.5 oz) can fire roasted tomatoes (I like the Muir Glen no salt added kind. Just use a really good brand since it’s the base of your sauce)
- 1/2 t dried parsley
- 1/2 – 1 c red wine (I used a table wine)
- 12 oz or so cooked gluten-free spaghetti – however much you want to eat. Extra sauce can be absorbed with bread. 🙂
- Salt, freshly ground pepper and extra virgin olive oil for seasoning & crusty bread for serving
1. Heat olive oil over medium heat and add garlic. Sauté 1-3 minutes until fragrant but not brown. Add the fire roasted tomatoes and parsley and lower to medium. Cook 3-5 minutes to blend flavors – it’s ok if it’s bubbling a little. Add the wine and once again raise heat to medium-high. Bring to a boil and let cook 3-5 minutes to cook off the alcohol – the flavors will be richer this way, promise!
2. Reduce heat to medium again and let the boiling settle down. Add your clams, shaking the pan to evenly spread them out in the liquid, and cover the pot with a lid. Cook 5-8 minutes, depending on the size of your clams until they have popped open. Remove from heat and set aside for a couple minutes (leaving everything in the pan with the lid on). Discard any clams that did not open.
3. Pour sauce and clams over your cooked spaghetti and serve in shallow bowls or plates with rims. You want to be able to dip your bread in all the yummy sauce goodness! Season with salt, pepper, and extra virgin olive oil.
(Sorry I don’t have a better picture; I wasn’t anticipating being that pleased with my ad-hoc creation that I’d want to share it and my camera battery was dead.)
Hope you love it!