Serves: 6
Total Calories: 169

1/2 cup brown rice bread crumbs (or other allwed fine unseaseoned bread crumbs)
1 pound linguini (rice, quinoa, corn, regular durum wheat if allowed, etc)
6 tablespoons olive oil
3-4 cloves garlic minced fine
1/4 to 1/2 teaspoon red pepper flake
6 tablespoons chopped parsley divided
1/2 cup dry white wine
1/2 teaspoon salt (more or less to taste, but this dish really does need salt)

Toast bread crumbs in oven or toaster oven until lightly golden, and set aside. Put pasta water on to boil. When it boils, add pasta. Meanwhile, cook olive oil, garlic, chili pepper flakes, and half the parsley in a sauté pan over medium heat, stirring frequently for a couple of minutes. Do not burn the garlic. Add the wine and cook a minute or two more, stirring constantly to reduce the wine a bit. Remove from heat and stir in salt. Drizzle bottom of pasta bowl with a little more olive oil. Drain pasta when cooked, and pour into bowl. Toss with sauce, add other half of parsley and bread crumbs, making sure all pasta is well coated. Serve with sautéed zucchini or a nice green leaf salad with Red Wine Vinaigrette or My Favorite Dressing.

Nutritional Facts:

Serves: 6
Total Calories: 169
Calories from Fat: 125

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Spaghettini with Spicy Eggplant
Penne with Cauliflower and Olives
Pasta Primavera
Linguine with Mock White Clam Sauce
Royal Fusilli with Asparagus, Fresh Peas, and Tomatoes
Spaghetti with Turkey Meatballs
Rigatoni with Italian Sausage, Peppers, and Onions
Spirals with Grilled Vegetables (and Chicken)
Tagliatelle with Bolognese Ragu
Polenta Radiatore with Prosciutto, Shiitake Mushrooms, and Spinach
Lasagna with Eggplant, Portobello Mushrooms, and Fresh Tomatoes