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Zoodles (Zucchini Noodles) With Clam Sauce

A fantastic, healthy twist on the Italian classic: zoodles alle vongole. Zoodles are complimented beautifully by a homemade clam sauce. Enjoy!
Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword clam sauce, how to cook zoodles, pasta substitute, zoodles
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4
Calories 184kcal
Author Barbara Bianchi

Ingredients

  • For Zoodles
  • 6 medium zucchinis
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic
  • For Sauce
  • 2 6.5 ounce cans minced clams with juice
  • ½ cup white wine
  • ¼ cup extra-virgin olive oil
  • 4 minced garlic cloves
  • ¼ cup chopped parsley
  • salt and pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons grated parmesan cheese

Instructions

  • Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with the salt until coated. Place colander in a shallow bowl for 20 - 30 minutes while zoodles release their moisture, then pat dry with paper towels.
  • Meanwhile Prepare Clam Sauce
    Meanwhile in a large skillet heat oil over a medium-low heat. Add garlic and cook until golden. Add clams with the juice and the wine and simmer until slightly thickened, about 5 minutes. Add salt, pepper, parsley and butter. Stir.
  • Cook Zoodles
    When the zoodles are ready to cook, pat them with paper towels. Then heat 2 tablespoons of olive oil in another skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zoodles (zucchini), and cook about 2 minutes. Stir and cook for one more minute. Then let the zoodles sit for a few minutes to allow any excess water to be released, drain. Transfer to a bowl.
  • Pour clam sauce over drained zoodles and gently toss. Top with grated parmesan cheese. Serve immediately.

Nutrition

Calories: 184kcal