{"id":2404,"date":"2010-02-03T16:21:32","date_gmt":"2010-02-03T21:21:32","guid":{"rendered":"http:\/\/www.fatnutritionist.com\/?p=2404"},"modified":"2010-02-07T21:04:10","modified_gmt":"2010-02-08T02:04:10","slug":"iron-rich-clam-linguine","status":"publish","type":"post","link":"https:\/\/www.fatnutritionist.com\/index.php\/iron-rich-clam-linguine\/","title":{"rendered":"Iron-rich clam linguine – a.k.a. “what I cook when I’m lazy.”"},"content":{"rendered":"

So, after having a brief conversation about iron-rich foods on Twitter (as you do), and sharing the amazing revelation that canned clams are richer in iron, ounce per ounce, than the reigning King of Iron Richness — beef liver — I agreed to post my favourite recipe involving canned clams. <\/p>\n

We eat this roughly once a week. It’s cheap, it’s easy and fast, and it tastes really good (in my humble opinion.) It’s a classic “shelf supper,” meaning all the ingredients can sit on the shelf for a while, so that you can keep it on hand for when things get a little too busy. <\/p>\n

I originally got it from a lovely and wonderful Canadian cookbook called Pantry Raid.<\/a> Which is entirely about shelf suppers (and desserts.) Which is, I’m sure you’ll agree, totally genius.<\/p>\n

The original recipe says it serves four, but it also makes a nice all-in-one dinner for two hungry adults.<\/p>\n

Here goes:<\/p>\n

12 oz (375 g) dry linguine
\n1 can (19 oz, 540 mL) of Italian-style stewed tomatoes
\n1 can (14 oz, 398 mL) of baby clams
\n1 tsp. balsamic vinegar
\n1\/4 tsp. each of salt and pepper
\n2 tbsp. finely chopped fresh basil (optional – or you can use a tsp. or so of dried basil, but the fresh basil tastes waaaay better)
\n1\/4 cup grated parmesan cheese<\/p>\n

Boil water for pasta. Meanwhile, bring tomatoes to a boil in a skillet over medium-high heat. Stir for 3-5 minutes, breaking the tomatoes up a little with your spoon.<\/p>\n

Cook the pasta until al dente (usually right around 9 minutes for us.) While it cooks, drain the clams and stir into the tomatoes. Add the balsamic vinegar to the sauce, and let the sauce return to a boil. Then add the basil, salt and pepper.<\/p>\n

When the pasta is done, drain and mix together with the sauce, cover with parmesan cheese and EAT.<\/p>\n

According to the USDA nutrient database, the clams in this recipe alone should give you well over the RDA of iron. (And writing sentences like that is, without a doubt, the most boring part of my job.)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

So, after having a brief conversation about iron-rich foods on Twitter (as you do), and sharing the amazing revelation that canned clams are richer in iron, ounce per ounce, than the reigning King of Iron Richness — beef liver — I agreed to post my favourite recipe involving canned clams. We eat this roughly once […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[50],"tags":[52,54,53],"class_list":["post-2404","post","type-post","status-publish","format-standard","hentry","category-food-and-recipes","tag-clams","tag-iron","tag-pasta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pw16f-CM","_links":{"self":[{"href":"https:\/\/www.fatnutritionist.com\/index.php\/wp-json\/wp\/v2\/posts\/2404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fatnutritionist.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fatnutritionist.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fatnutritionist.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fatnutritionist.com\/index.php\/wp-json\/wp\/v2\/comments?post=2404"}],"version-history":[{"count":7,"href":"https:\/\/www.fatnutritionist.com\/index.php\/wp-json\/wp\/v2\/posts\/2404\/revisions"}],"predecessor-version":[{"id":2518,"href":"https:\/\/www.fatnutritionist.com\/index.php\/wp-json\/wp\/v2\/posts\/2404\/revisions\/2518"}],"wp:attachment":[{"href":"https:\/\/www.fatnutritionist.com\/index.php\/wp-json\/wp\/v2\/media?parent=2404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fatnutritionist.com\/index.php\/wp-json\/wp\/v2\/categories?post=2404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fatnutritionist.com\/index.php\/wp-json\/wp\/v2\/tags?post=2404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}