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Paleo Clam Fettuccine with Bacon (gluten-free)

Posted on Jul 22, 2014 | 0 comments

Paleo Clam Fettuccine with Bacon (gluten-free)

Paleo Clam Fettuccine with Bacon (gluten-free)


This delicious Paleo Bacon Clam Fettuccine is just the thing when you’re craving comfort food like a steaming plate of aromatic clam pasta. The buttery garlic and bacon, along with the clams, sets off the gluten-free noodles to perfection. With the addition of spinach and nutritional yeast, I bumped up the nutritional quality a bit while enhancing the taste. This satisfying pasta dish is full of healthy fats, protein, iron, Vitamins A, B, K, and zinc.


As you know, I ascribe to the version of the paleo diet that allows safe starches, a la The Perfect Health Diet. These gluten-free starch sources (white rice, potatoes, sweet potatoes, tapioca, taro, plantains) are generally well tolerated by most people. When mixed with good fats and protein, they provide slow burning, dense carbohydrates that counter the low energy and fatigue that some of us experience when we eat a paleo diet too low in carbohydrates.


Paleo Bacon Clam Fettuccine leftovers will also provide some healthy resistant starch as a bonus to your paleo diet.


(See my How To Eat Paleo post for a refresher on paleo foods.)


Just as paleolithic man ate vastly different mixes of protein, carbs and fats depending on their geographical location, modern-day people thrive on many different variations of a paleo diet. Some do better with higher starch, lower protein, some just the opposite. This is what is so great about a paleo diet, it includes a broad range of foods and can be tweaked to suit each individual’s needs. Anybody telling you paleo eating has a rigid set of rules, is not grasping the vast diversity of people’s bodies and various nutritional needs. Experiment for yourself to see how you feel and what you need. Your body will let you know when you’ve got it right.


Paleo Bacon Clam Fettuccine

  • Prep time:  15 minutes
  • Cook time:  15 minutes
  • Servings:  4

Paleo Clam Fettuccini

  • 8 oz. gluten-free pasta (I like Manischewitz gluten-free potato flour noodles)
  • 2 TBS. butter, ghee or olive oil
  • 2 cloves minced garlic
  • 2 cans (6.5 oz) of clams in clam juice (I like to use 1 can of minced, 1 can of chopped)
  • 1 TBS. tapioca starch, arrowroot flour or potato starch
  • 8 slices of crisp bacon, crumbled or 2/3 cup pre-cooked bacon crumbles
  • 4 cups fresh spinach, chopped, or 1 cup of frozen spinach
  • 2 tsp. Italian seasoning
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. Red Boat Fish Sauce (optional)
  • 1 TBS. nutritional yeast flakes
  • 1 cup canned coconut milk (regular or lite to your preference)


1) Cook gluten-free rice or potato noodles as directed on package.

2) Open canned clams, drain off and save juice.

3) In a large frying pan, saute garlic in butter until just before it browns.

4) Mix juice drained from canned clams with the starch. (Easiest to put together in a jar with a lid and shake up.) Add this to the buttery garlic pan, along with the clams, bacon, spinach, nutritional yeast, spices and fish sauce. Bring to a soft boil and cook for 5 minutes while stirring.

5) Add coconut milk to sauce in pan, bring to a soft boil and cook for 8 more minutes.

6) Pour sauce over noodles, mix well and allow to rest for 5 minutes to allow noodles to soak up the sauce.


Serve with additional nutritional yeast flakes, and fish sauce on the table.


(If you use rice or a potato/rice combination of gluten-free noodles with this dish, then eat leftovers after they have been cooled down then reheated, you will reap the additional benefits of resistant starch consumption. Bonus!)


This Paleo Clam Fettuccine with Bacon tastes great with a side of tossed green salad.




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