Zucchini Pasta with Garlic Clam Sauce
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.
Ingredients
- 2 tablespoons (30 mL) extra virgin olive oil
- 2 garlic cloves minced
- 2 medium shallots minced
- pinch of red pepper flakes
- 2 (6-oz) cans minced clams, drained, with half the juice reserved
- ½ cup (120 mL) dry white wine such as Sauvignon Blanc
- kosher salt
- freshly ground black pepper
- 1½ lbs (0.7 kg) littleneck or manila clams rinsed and scrubbed
- 3 large zucchini spiralized into thin noodles
- 2 tablespoons finely chopped fresh parsley
- 2 lemons quartered
Instructions
- 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.
Serving: 1serving, Calories: 346kcal, Carbohydrates: 23g, Protein: 37g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 90mg, Sodium: 1791mg, Fiber: 3g, Sugar: 8g