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Doc’s Healthy Dinner Recipe: Pasta with Clams


  • Avocado oil
  • Elephant ear garlic 1 large and 1 small head, chopped
  • 1 small, mild red pepper, chopped
  • Chinese Eggplants – 1-2 young ones
  • Fresh Thyme – 3 sprigs
  • Fresh Purple basal – 3 or 4 sprigs (1 or 2 in water with pasta)
  • Lemon grass 2 – pieces
  • Sage bud
  • Pinch lavender
  • Pinch rosemary
  • Salt
  • Pepper
  • Red pepper flakes
  • Chives
  • 20 to 24 clams (you can substitute chicken breasts or fish)
  • Clam Juice or Chicken Stock or Vegetable Stock, ¼ to ½ cup
  • Pea pasta from CardioMender, MD
  • 1-2 lemons
  • Vegetable of your choice to steam


  • Sauté first 14 ingredients, starting with garlic.
  • When all are soft, add clams.
  • Add quarter cup water, clam juice or stock, half lemon squeezed and then add the lemon.
  • Sauté until clams open.
  • While sautéing, prepare pea pasta: 12 min in boiling water with salt, olive oil, purple basal.
  • Strain pasta when done.
  • Once clams are open, remove clams to bowl, leaving sauce in pan.
  • Add pasta to sauce in pan.
  • Heat for 2 minutes or so.
  • Pour pasta into a serving bowl.
  • Top with clams, remaining sauce and 1 small squeeze of lemon, a dash of olive or avocado oil.

While this is all cooking, steam a fresh vegetable. I made broccoli, steamed with basal, olive oil and salt. When ready, take out and top off with a squeeze of lemon, olive oil, salt, pepper and red pepper flakes.

Mmmm- a healthy dinner recipe with gusto!

I have a patio garden with herbs, eggplants, a variety of peppers and tomatoes. All of the above herbs, the pepper and the eggplant came from my garden.


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