Last night I made a classic dish of linguine and clams a little bit more alkaline so it is a dinner that you can make and enjoy. Instead of white wine I used vegetable broth, I also added a few cups of broccoli. Serve this with a tossed green salad and you have a perfect 80% 20% alkaline meal.  Here is the recipe. 

Serves 2 for dinner or 4 for a first course. 

½ lb. quinoa or splet pasta

2 lbs. small clams (clams are very low acid)

2 cups chopped broccoli 

¼ cup clarified butter (ghee)

¾ cup vegetable broth

1/3 cup chopped parsley

1 clove of garlic, minced

½ tsp. sea salt

Bring a large pot of salted water to a boil. 

Meanwhile, put the clams into a medium sized pot. Add the broth, butter, parsley and garlic. Set aside. 

When the water comes to a boil, add the broccoli and cook for 2 minutes. Using a slotted spoon remove the broccoli from the pan and transfer to a plate.  Cook the pasta according to the package instructions. About 7-8 minutes. Put the clams on the heat with a medium high flame. They will take about the same time as the pasta. When the pasta is done, reserve ½ cup of the water. Drain the pasta and put it back in the pan. Add the broccoli the clams, and ½ cup of the reserved pasta water.  Stir and serve. 

Note: If you like a little heat, you can sprinkle on some red bell pepper flakes.