Hey there, pasta lovers!
Are you ready to try a healthy twist on a classic dish?
Today, I’m excited to share my zoodles with clams recipe!
That’s right—zucchini noodles that are light, fresh, and packed with flavor.
They’re quick to whip up and so satisfying.
Trust me, you’re going to want to make this again and again! Let’s dive in!
Suggestions for Ingredient Substitution
Zucchini noodles (zoodles) can be replaced with spaghetti squash or shirataki noodles for a low-carb alternative. Spaghetti squash requires roasting before use, while shirataki noodles need rinsing and brief cooking. These options maintain the dish’s light texture and vegetable base.
Canned minced clams can be substituted with fresh clams or even mussels for those who prefer fresh seafood. Use about 1 pound of fresh clams or mussels, cleaned and steamed open, for a similar flavor profile. Alternatively, for a vegetarian version, use chopped mushrooms sautéed with seaweed flakes to mimic the seafood taste.
White wine can be replaced with chicken or vegetable broth for an alcohol-free version. For added acidity, mix in a tablespoon of lemon juice. This substitution maintains the dish’s moisture and flavor depth while accommodating those who avoid alcohol. Adjust seasoning as needed, as broth may contain more salt than wine.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 40-50 g
- Fat: 60-70 g
- Carbohydrates: 25-30 g
Ingredients
- 6 medium-sized zucchinis
- 1/4 teaspoon salt
- 2 tablespoons virgin olive oil
- 3 cloves garlic, chopped
- 2 cans minced clams with juice (each can is 6.5 ounces)
- 1/2 cup white wine
- 1/4 cup virgin olive oil
- 4 cloves garlic, sliced thin
- 1/4 cup parsley, chopped
- Salt and pepper as desired
- 1 tablespoon chilled butter
Step 1: Prepare the Zoodles
Start by cutting the zucchini into zoodles using a spiralizer.
Place the spiralized zucchini in a colander and toss with salt until well coated.
Set the colander in a shallow bowl to catch any liquid released from the zoodles.
Allow them to sit for 20 – 30 minutes.
Afterward, pat the zoodles dry with paper towels to remove excess moisture.
Step 2: Cook the Clam Sauce
In a large skillet, heat oil over medium-low heat.
Add garlic and sauté until golden and fragrant.
Pour in the clams, along with their juice and the wine.
Let the mixture simmer until it thickens slightly, approximately 5 minutes.
Stir in parsley, then taste and adjust with salt and pepper to your preference.
Finally, whisk in cold butter gradually, allowing it to melt slowly into the sauce, adding a luxurious richness.
This classic French technique is known as “monter au beurre.”
Step 3: Cook the Zoodles
After the zoodles have been drained and patted dry, heat 2 tablespoons of olive oil in a separate skillet over medium heat.
Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes.
Add the zoodles to the skillet and cook for about 2 minutes, stirring frequently.
Cook for an additional minute, then allow the zoodles to sit to release any remaining moisture.
Drain thoroughly, and transfer the zoodles to a serving bowl.
Step 4: Combine and Serve
Pour the prepared clam sauce over the drained zoodles and gently toss to combine.
Serve with lemon wedges on the side for those who enjoy a fresh citrus kick to brighten the dish.
Enjoy your zoodles with clams for a light and flavorful meal.
