Kelp noodles with clam sauce “Kelpie Clams”


One of our favorite dishes in an Italian restaurant is Linguine with clam sauce. Here is a brain boosting version that is also a Keto recipe that is even better! We use Kelp noodles that are satisfyingly crunchy with vitamin B rich clams. You can substitute or add Omega rich herring or trout from a can or fresh from the waters for some variety.


This dish takes about 15 minutes to cook and is so easy we have it at least once a week.



Olive oil- a generous amount, more than enough to cover the bottom of a shallow pan.

Butter- 2tbs of good organic from grass fed cows.

Fresh Garlic- 2-3 cloves more if you like. Crush and chop.

Onion- one small one chopped fine.

Bell Pepper- Red or yellow chopped not so fine.

Capers- a teaspoon of two with the brine

Other great things to add:

Celery chopped include the leaves!

Purslane leaves cut up, a good plant source of Omega 3

Olives- why not?

Two 6oz cans of clams I like to use the ones from Maine and mix bits with pieces.

One 12oz bag of Kelp Noodles, I usually use only 2/3 of a bag and use the rest for another meal.


Cooking in a large pan add oil, butter and sauté the veggies until tender on medium heat, add the clams and let simmer a bit. (a good time to add a little white wine if you like) 

The noodles don’t need to cook but I like to dash them in boiling water and drain them in a colander. Then as every Italian granmother will tell you pour olive oil on the noodles or MCT oil if you like.



    For a more traditional taste yet still brain healthy, try lentil pasta!