Homemade Linguine with Clams Made with a2 Milk
This is a sponsored post written by me on behalf of The a2 Milk Company™. All opinions are 100% mine.
I used to love drinking milk and I drank it all the time! I’d drink it in the morning in breakfast shakes or during the day with cookies or cake, but I just can’t do it anymore. It’s just not worth it to me to drink milk and have to deal with an upset stomach afterwards. I’m so glad I discovered an alternative to milk – a2 Milk®. I’m excited to share my opportunity to be an a2 Milk® Ambassador and talk about this awesome product on my blog and social media channels.
I didn’t really understand before why I felt the way I did after drinking milk, but now I do. Originally, all cows’ milk contained only the A2 protein (beta-casein) and their milk was easily digested. However, over time a new protein variant, A1, which digests differently, started to appear in cow’s milk, and milk drinkers began to experience Post-Dairy Digestive Discomfort (PD3). Part of the reason for the appearance of this new protein variant is due to the fact that farmers migrated herds to the U.S. and their cows were forced to adapt to environmental changes, which included the stress of modern dairy farming and demand for increased milk output. The a2 Milk Company™ has partnered with U.S. family dairy farmers in upstate New York and the Midwest to expand the heirloom a2 herd. a2 cows naturally produce milk free from the A1 protein. Their farmers are certified in the humane treatment of animals. Their cows are fed a vegetarian diet and never given hormones or rBST, plus the milk is antibiotic free and contains no artificial ingredients or additives. Pretty cool, right?
I love that a2 Milk® is pure farm fresh milk. It’s the first and only milk that is naturally free from the A1 beta-casein protein. With a2 Milk®, I don’t have to cut milk out all together. After feeling like there weren’t many people who had this issue, I discovered from an independent study that 1 in 4 Americans have discomfort after drinking milk. Of these, only 3-4% of the population have been clinically diagnosed with a lactose intolerance medical condition.
I found a2 Milk® at Ralph’s, but you can also find it nationally at Sprouts, The Fresh Market, Whole Foods Mid-Atlantic, and throughout California in Whole Foods, Gelson’s and many more. Check out the Product Locator. a2 Milk® contains approx. 6x the amount of calcium as soy beverages, approx. 8x the protein of almond beverages and approx. 6x the potassium levels of rice beverages. a2 Milk® is available in half gallon cartons with an SRP of $4.49 (varieties include whole milk, reduced fat 2%, low fat 1% and fat-free).
HOMEMADE LINGUINE WITH CLAMS
- 2 cups a2 Milk
- 4 cans Clams, chopped
- 8-10 Garlic cloves (I like to use a garlic press)
- 3 tbsp Butter
- Linguine noodles
1 – Melt the butter in a pan.
2 – Add the garlic and sauté for about 5 minutes on low heat.
3 – Drain the clam juice from the canned clams. Add clams to the garlic mixture and sauté for a few more minutes.
4 – Add a2 Milk®.
5 – Cook over low heat for 20 minutes. Use Wondra Quick-Mixing Flour if you need to thicken the sauce.
6 – Serve over linguine noodles. Enjoy with salad and garlic bread!
Have you tried a2 Milk®? What is your favorite recipe to use it in?