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GLUTEN FREE CLAM PENNE ALFREDO AND A PRESENT

Yes, another Pasta dish.  This was absolutely to die for…seriously!  If you read my blog dear readers, you do know I tend to RAVE about SCD CREAM.  Whether in sweet dishes or savory, SCD CREAM is the best whipping cream ever.  It lends a slightly tart taste that adds a whole new dimension to sweet or savory dishes that you simply can not achieve otherwise.  Yes it is a 28 hour process….but if you only have it once in a while like we do….it is heaven on Earth.

Here is the other exciting news….

Nine months of waiting, yes nine months.  I had read about this pasta in the Costco Magazine and patiently waited.  Wow.  I love that it is made from more than just Brown Rice.  It tastes heartier, has a better eldente  texture than regular Brown Rice Pasta.  The best news?  I get slightly more than double for the cost.  Gotta love that.  Plus this pasta cooks in half the time that Brown Rice Pasta does!

The other exciting news….DH has a present he is bringing home for me.  He has been away for the past two weeks in Penticton, which is in the lovely Interior of British Columbia.  He has been rebuilding his mother’s balcony, but should be home in the next few days.   Hence the Clams…DH will not eat shell fish.  I miss him…but after this meal?  I am in love!   Not only with him, but with this divine dinner.   I wonder what he is bringing home???  I will be sure to share. :)

CLAM PENNE ALFREDO:

200 grams Gluten Free Penne Pasta

2 slices of thick cut bacon, diced

1 Tblsp. butter

1 minced shallot

2 minced garlic cloves

1/2 cup dry white wine

284 grams can of baby clams, drained (freeze the nectar for a savory clam tomato chowder)

1/2 cup of Parmesan cheese

1 1/2 cups SCD Cream

2 Tblsp. fresh minced Italian Flat Leaf Parsley

1 tsp. Fresh minced Thyme

salt and pepper to taste

Heat up a saute pan on low medium heat.  Add in the chopped bacon, stirring until crisp.  Remove to a bowl and set aside.  Add in the butter, shallots and garlic, turning down the heat to low.  Saute until the shallots are softened.  Then pour in the white wine and bring to a simmer.  Simmer for five minutes, scraping up any brown bits, and reduce to half.Add in the chopped fresh Thyme, salt, pepper stirring until fragrant.  Pour in the SCD Cream, stirring and bring to a light simmer, then add in the clams.

Meanwhile, bring a big pot of salted water to a boil.  Add in the pasta, stirring well.  Cook the pasta until eldente. (this pasta took 7 minutes to cook)

Once the pasta is cooked, drain well.  Remove the Alfredo Sauce from the heat and add in the bacon and Parmesan Cheese.  Then add in the fresh Parsley and cooked Pasta, tossing well to coat.  Serve with grated Asiago Cheese and any side dish of vegetables.

It is a good thing I only have this lovely dinner once in a long while…I would be as big as a house if we did not!  Can’t wait to see what DH is bringing home…

9 comments to GLUTEN FREE CLAM PENNE ALFREDO AND A PRESENT

  • Oooh! Exciting!! … and the pasta too :-)

  • Ina

    Thanks Janet…I know….can’t wait! :)

  • Ina, I made this for dinner tonight using my dairy free substitutions. It’s to die for! So, so yummy! Thank you for posting this recipe. May I post my modifications, with a link back to your recipe?

  • Ina

    Thanks Erin…bless your heart! I’m so glad you liked the recipe. Please do – I so want to see your recipe! :)

  • This looks so good! Have you tried Jovial Pasta yet?

  • Ina

    Thanks Cari! No, I wish….it is still not in Canada yet. They are saying maybe next year?

  • Ah that explains why I didn’t recognize the brand of pasta you are using. By the way, can you explain what SCD sour cream is? When I go to your link I just see SCD whipped cream which links me SCD yogurt. Are they, the yogurt and sour cream essentially the same thing? I get the idea, ferment the sugar out but wasn’t sure if you did something to the yogurt to distinguish it from “sour cream”. Clever idea really for those who are dairy intolerant. Thanks again for posting this!

  • Ina

    Hi Cari: When making homemade yogurt you use milk instead of whipping cream. SCD Whip cream is where you take a pint of regular whipping cream, slowly heat it to 180 degrees, then cool it down to 110 degrees. Then you stir in one pack of Yogurtmet yogurt starter mixing well. Pour into your yogurt containers, and set your yogurt maker to 28 hours. After 28 hours, then the whip cream is refrigerated for another 8 hours. At that point you now have beautiful whip cream that is completely lactose free. I have not used it as a sour cream before – we like it whipped up and sweetened for desserts. As well I use it in savory dishes like Alfredo sauces etc.

  • Thanks, I must have misread and inserted sour cream in my head.

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