Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
2 tablespoons canola oil
4 cups julienned green cabbage
1 red bell pepper, thinly julienned
1 tablespoon finely minced ginger
4 large cloves garlic, finely minced
1 lb shrimp, peeled and deveined
1 bunch scallions, chopped
1 tablespoon A Taste of Thai Fish Sauce
3 tablespoons gluten free soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
2-6 oz cans chopped clams with juice
Garnish: chopped cilantro

Directions

1.	Put a large pot of salted water on to boil.
2.	In a large nonstick skillet, heat oil over medium-high heat.
3.	Add cabbage, red pepper, ginger and garlic. Stir-fry until cabbage starts to soften.
4.	Push vegetables to side and add shrimp, scallions and Fish Sauce. Stir-fry until the shrimp just turns opaque.
5.	Whisk sherry, soy sauce and cornstarch in a small bowl. Pour into skillet with clams and stir-fry until thickened.
6.	Meanwhile, boil pasta according to directions on box. Drain, rinsing quickly and add to skillet. Toss to mix well and serve, garnished with cilantro.