Linguine with clam sauce (2 adult + 1 baby serving, 9 months + or once baby has been cleared for seafood)

1 1/2 lbs clams in their shell

2 – 3 tbsp chopped garlic (I love garlic, if you don’t use less)

2 tbsp olive oil

1 cup chicken broth

salt, black pepper and red pepper to taste

a handful of chopped fresh parsley (if your breastfeeding go easy on the parsley, it can cause a decrease in milk supply).

1. Scrub the clams very well and make sure they are all closed, discard any of the open ones

2. Add them to the broth in a pan and cover, on high, toss them around every once in a while, until they open, about 5 min, depending on how big your clams are.

3. When the clams are open strain them and set them aside, keep the juice, you’ll need it in step 5.

4. Add the olive oil to a pan and once hot saute the garlic, adding salt and pepper

5. Add about 2 tbsp. of the clam cooking water, keep the rest in case you need it later.

6. Once the pasta is cooked (don’t forget to add salt to the pasta water!) add it to the garlic and toss, add a little more of the clam cooking water if it’s dry, it should be perfect though, remember that this recipe is for 2 people so don’t use a whole package of pasta unless you double the other ingredients or else it will be dry. I like to take the pasta out a minute early and then finish cooking it in the sauce, I also like my pasta al dente.

7. Add the clams to the pasta to reheat them and then toss on the parsley.

8. Enjoy!

This is one of my favorite recipes! A great way to sneak in extra vegetables without complaints!

Add variety to your Shabbat table with this Moroccan Sweet Beet Salad. After cooking the beets in water, simply slice and spice. Simple, colorful, healthy and delicious. This salad is so tasty that even the kids will eat it up.