Budget-friendly iron-boosting clam pasta

Feeling a little anemic? This little dish is a great way to boost those iron levels for the sleep-deprived pontifical student or employee -- especially one living on a dime and a prayer.

Enjoy!

One serving of pasta (I use gluten free)

Tablespoon of olive oil (approx)

Two cloves of garlic, diced

250 grams of frozen clams, thawed*

Tablespoon of lemon juice

Prezzemolo

Salt and pepper to taste

Whole tomato, diced.

Tabasco sauce (optional)

In a pot, bring a few cups of salted hot water to a boil, and add pasta. In a separate pan, add olive oil, and garlic. Once the garlic is cooked, remove from pan and set aside. Add clams (thawed), lemon juice, and salt and pepper to taste. Cook long enough to reduce most of the juices, then add loosely chopped prezzemolo. Stir garlic back into the pan, and simmer, covered, until the pasta is cooked, stirring both occasionally.

Once pasta is just slightly al dente, drain the pasta, and put into a serving dish. Stir in clams and chopped tomatos. Stir in olive oil and Tabasco sauce (optional).

*Fresh clams will work as well, but need to be prepared differently. Click here for my recipe:

Exotc mussels -- on a budget

From a culinary  perspective, one of the best aspects of living in a Mediterranean country is certainly the fresh fish. And, at a couple euros a serving, mussels* are a great option for the financially challenged who are still craving a savory and exotic meal.

Ingredients:

One serving of mussels (ask the fish guy)
Half a cup of white wine
Half a cup of olive oil
Three cloves of garlic, diced
One or two dried pepperoncino peppers (optional)
Prezzemolo leaves
Salt and pepper to taste

In a large sauce pan, pour olive oil, wine, and garlic, and bring to a simmer.

Typically, mussels bought in Italy still have their "beards." Remove these with a pair of sharp scissors as you rinse. IMPORTANT: throw away all mussels that are opened or cracked.

Place the finely chopped prezzemolo into oil, wine, and garlic mixture. Then, lay the cleaned mussels in the sauce pan, and cover.

Simmer until all the mussels have fully opened, gently stirring occasionally.

Can be served with pasta or pizza bianca (to soak up the juices), or even on its own.

*Note: This recipe also works great with clams, which are a bit more pricey but still reasonable.