Smoked Clam Linguine
Prep time: 
Cook time: 
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Serves: 2 servings
  1. Make zucchini noodles: Spiralize whole zucchini (with ends chopped off) into long noodles. I like to pull the noodles off the spiralizer as I am spiralizing to prevent noodles from being too long. Set aside zucchini noodles.
  2. Make linguine: Heat olive oil in a large deep skillet over medium heat. Sautee onion and garlic for 1 to 2 minutes until fragrant and softened. Be sure not to burn the garlic.
  3. Stir in thyme, pinch sea salt, and coconut cream.
  4. Whisk together 1 teaspoon arrowroot with 2 teaspoons cold water in a small bowl to make a thin paste. Stir paste into the skillet immediately until the mixture thickens.
  5. Add entirety of smoked clams and apple cider vinegar to skillet. Stir to incorporate the clams. Using tongs, toss in zucchini noodles until coated by mixture.
  6. Bring heat to medium-high and allow the mixture to boil as you continuously toss the linguine until the zucchini is cooked with a firm bite, about 3 to 4 minutes. The noodles will have cooked down and the mixture will have a fair amount of liquid due to the release of moisture from the zucchini.
  7. Remove the skillet from heat and stir in balsamic vinegar. Make another paste out of remaining 1 teaspoon arrowroot and 2 teaspoons cold water in the same small bowl. Stir into skillet until creamy and thickened. Stir in parsley.
  8. Serve warm with a sprinkle of truffle salt, if desired, with a large green salad on the side.
*Refrigerate coconut milk overnight to ensure thick cream.
Recipe by Autoimmune Wellness at