Ever since I can remember, my Italian family has celebrated Christmas Eve with some version of the Feast of the Seven Fishes. We didn't always have exactly seven fish dishes, but we did always have pasta with seafood in some way shape or form. My favorite of those seafood dishes was Spaghettini with Clams + White Fish, usually cod. Of course, you can make Spaghettini without the seafood if you prefer, or you can sub in frozen shrimp or scallops if that is all you have available to you, but my favorite version of this Christmas Eve classic includes clams and white fish. This is another Christmas classic that I was determined to turn into a low FODMAP favorite with the help of my trusty Gourmend Foods products, an absolute must have in any low FODMAP pantry!
In order to make this low FODMAP Spaghettini, I needed to look no further than my friends at Gourmend Foods. Armed with their garlic + onion free low FODMAP friendly chicken broth, garlic scape powder, and garlic chive powder, I knew I'd be able to re-create this Italian classic with none of the discomfort and all of the flavor. Each of these Gourmend Foods products are designed with garlic + onion sensitivity in mind; the garlic chives and garlic scapes use only the green parts of each of these alliums, which are certified low FODMAP friendly and add loads + loads of delightful umami flavor to any recipe.
I use broccolini in this recipe, but you can absolutely use broccoli if that is more accessible to you. Keep in mind, 1 cup of the heads of broccolini/broccoli are considered to be a low FODMAP friendly serving according to Monash University. I've kept the serving size to 1 cup in this entire recipe to keep it as gentle as possible, but if broccoli simply isn't on your list of tolerable veggies, swap it out with spinach or a combination of the two.
Make this at home in just 35 minutes start to finish with minimal equipment and clean ingredients including:
- Large pasta pot
- Large sauce pan with lid
- Small sauce pan
- Slotted spoon
- Cheese grater (if using fresh parmesan)
- Gourmend Foods Chicken Broth: Made with simple ingredients like water, organic chicken bones, green tops of garlics + leeks, carrots, parsley, and chives, this chicken broth is gentle on the gut and perfect for low FODMAP cooking. Non-GMO, Gluten Free and certified low FODMAP by Monash University.
- Gourmend Foods Garlic Scapes: Adds a subtle garlicy flavor to any dish without the hassle of adding infused olive oils when you'd like garlic flavor in your dish. Non-GMO, Gluten Free and certified low FODMAP by Monash University.
- Gourmend Foods Garlic Chives: By far the best way I've found to incorporate onion flavor into low FODMAP cooking! Non-GMO, Gluten Free and certified low FODMAP by Monash University.
12 oz package (1 box) of gluten free spaghetti or vermicelli
2 tbsp olive oil
1 cup gourmend foods chicken broth
1/2 tsp gourmend foods garlic chives
1/4 tsp gourmend foods garlic scapes
1/2 tsp black pepper
1/2 tsp salt
1 cup broccolini, chopped, heads only no stalks
2 lbs fresh clams (about 8-10 clams)
1 lb cod
1/4 cup fresh parsley, chopped, for serving
1/4 cup freshly grated parmesan for serving
1 tsp red pepper flakes for serving (optional)
Fill a large pot with water + add 1 tbsp of salt. Bring to a boil over medium-high heat for cooking the pasta.
While pasta water boils, in small saucepan over medium, heat up 2 tbsp of olive oil. Once oil begins to sizzle, add in broccolini heads and sauté 5 minutes until beginning to soften.
As broccolini begins to soften, add in garlic scapes, garlic chives, salt + pepper and continue cooking until tender, about 2-3 more minutes.
Your pasta water should be boiling by now; add spaghetti to the boiling water to cook.
In a separate large saucepan with a lid over medium heat, grease the pan with a drizzle of olive oil and add chicken broth, lining the pan with cod fillets and replacing the lid.
Cook cod fillets 5 minutes, then add in clams to the same pan drizzling a little extra chicken broth over top if necessary; you do not need to completely cover clams with broth, just ensure there is enough in the pan to keep the cod from sticking and to create steam for the clams. Note that if any of your clams have opened prior to cooking, discard them immediately.
Replace the lid and cook the clams and cod together an additional 5-7 minutes or until the clams open up. Discard any clams that have not opened up post-cooking.
Once clams have opened up and cod has finished cooking (this total process should take 10-15 minutes), remove pan from heat and place clams on a plate, leaving cod remaining in the pan.
Using a slotted spoon, remove pasta from pasta water and place in the large saucepan with cod. It is okay to get some pasta water into the pan as it will help to create a sauce for the pasta. Once all pasta has been added to saucepan, toss in broccolini.
Add pasta to a serving bowl and top with clams, parmesan cheese, fresh chopped parsley and red pepper flakes prior to serving.