Zucchini pasta with a simple garlic clam sauce. This delicious, easy, and healthy dinner comes together in less than 45 minutes! A lighter version of classic pasta with clam sauce.
2tablespoons (30 mL)extra virgin olive oil
pinchof red pepper flakes
2(6-oz) cansminced clams, drained, with half the juice reserved
½cup (120 mL)dry white winesuch as Sauvignon Blanc
freshly ground black pepper
1½lbs (0.7 kg)littleneck or manila clamsrinsed and scrubbed
3large zucchinispiralized into thin noodles
2tablespoonsfinely chopped fresh parsley
Place a large saucepan over medium heat and add the olive oil. When the oil is simmering, add the garlic and shallots. Cook for 2 to 3 minutes or until the shallots are translucent. Add the red pepper flakes, reserved clam juice, and wine, and season with salt and pepper. Increase the heat to high, bring to a boil, then reduce the heat to low. Simmer until the sauce is reduced by about half.
Add the fresh clams to the sauce and cover. Steam for 7 to 10 minutes. Discard any clams that don’t open after 10 minutes, then add the chopped clams. Stir in the zucchini noodles and 1 tablespoon of the parsley. Cook for 2 to 3 minutes or until the zucchini noodles are al dente.
Divide the pasta among bowls and garnish with the remaining parsley and lemon wedges.
Tips for Success:
Store fresh clams in a bowl, covered with a damp paper towel, set within a bowl of ice in the refrigerator. Avoid submerging fresh clams in ice or water. Fresh clams are best cooked within 24 hours.
Scrub and rinse several times before using to remove any grit or sand.
Reprinted with permission from Inspiralized by Ali Maffucci (Clarkson Potter, 2015).