Whole wheat is healthier than regular pasta, and since it doesn’t assimilate in the body as quickly, your hunger is satisfied longer.
1 pound whole-wheat spaghetti
2 cans canned clams (4-ounce can)
1 bottle clam juice (about 8 fluid ounces)
1⁄2 cup fresh parsley (washed, stems removed, chopped coarse and dried)
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon ginger (peeled and grated fine with a microplane)
1⁄4 teaspoon lemon zest (washed and grated fine with a microplane
1. Bring a pot of salted water to a boil. Add the pasta and cook 7 to 8
2. In a pan over medium heat, add the olive oil and ginger. Let simmer for about 2 minutes.
3. Add the clams, half of the clam juice, the parsley and the lemon zest. Bring to a simmer.
4. Add the pasta and mix with a pair of tongs.
5. Add salt to taste.
6. Add the rest of the clam juice, if necessary.
7. Serve in a soup bowl by twisting the pasta with a pair of tongs or a
chef ’s fork.
8. Pour the clams and juice from the bottom of the pan over the pasta.
Nutritional information per serving: Calories 603, Protein 43g
Carbohydrates 83g, Fat 12g
Recipe from Dropping Acid: The Reflux Diet Cookbook & Cure by Jamie Koufman, M.D., Jordan Stern, M.D., and French master chef Mark Bauer. Used with permission.