Clams with Peppers over Rice Noodles
Low FODMAP clams over rice noodles recipe with sweet flavor of peppers and citrus scent of lime. A simple and delicious pasta dish, full of fresh flavors.
Servings: 2 people
Ingredients
- 18 oz | 500g clams
- 7 oz | 200g rice noodles
- 1/2 cup red bell peppers diced
- 4 tbsp olive oil or garlic infused olive oil
- 1/4 cup white wine
- 1/4 cup water
- Pinch of salt
- 1 bunch of parsley chopped
- 1 tbsp lime zest or lemon zest
- Lime juice to serve or lemon juice
Instructions
- Soak the clams in a large bowl of cold water with sea salt for at least 15 minutes (this will help to get rid of any leftover sand). Clean and rinse them and set aside.
- Cook the noodles according to package directions.
- Heat the olive oil in a large deep pan over medium–high heat.
- Add the bellpeppers and fry gently over a low heat for about 10 minutes.
- Add the wine and water and bring to a boil.
- Place the clams, salt, parsley and lime zest. Cover and cook for a few minutes until clams open, discarding any clams that haven't opened.
- Add the noodles to the pan and mix, allowing the pasta to soak up the juices.
- Serve hot, squeezing 1/4 lime on top of each noodles dish.