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
Keyword clam sauce, how to cook zoodles, pasta substitute, zoodles
Prep Time 25minutes
Cook Time 10minutes
Total Time 35minutes
Author Barbara Bianchi
2tablespoonsextra-virgin olive oil
26.5 ounce cans minced clams with juice
¼cupextra-virgin olive oil
4minced garlic cloves
salt and pepper to taste
2tablespoonsgrated parmesan cheese
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 SauceMeanwhile 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 ZoodlesWhen 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.