Zoodles with White Clam Sauce
Zoodles with White Clam Sauce is a healthier riff on the classic spaghetti with clam sauce. It’s bright, satisfyingly delicious, and a perfect summer recipe for when you want to eat lighter without sacrificing taste. You won’t even miss the carbs. Give it a twirl!
Jump to RecipePreparing Zoodles
Trim zucchini(s)/squash by cutting off ends. Then use a mandoline or spiralizer to cut zucchini/squash into spaghetti strands. Lightly salt the zoodles and then place them in a colander to drain excess liquid from them as they rest.
Store-Bought Zoodle Option
Or use a shortcut and purchase pre-cut zucchini noodles. Then follow instructions above by putting zoodles in a colander to drain excess liquid from the zoodles as they rest.
Cleaning & Removing Sand from Clams
Remove as much sand as possible from the clams by submerging them in a sink full of water and gently shaking every so often. Repeat 2-3 times, until the sand is fully removed and water is clear.
Sauce Preparation
Mince garlic and shallots. Heat a large pan on medium heat and add olive oil. Once oil is hot, add garlic and shallots. Cook for 2 to 3 minutes or until the shallots are translucent. Then add red pepper flakes (if using) and wine. Season with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low. Simmer until the sauce is reduced by about half, approx 5 minutes. Next add butter, if using.
Steaming the Clams
Carefully transfer clams to the pan with the sauce and cover. Steam for 7 to 10 minutes, until clams open. Discard any clams that don’t open after 10 minutes.
Removing Excess Liquid from the Zoodles
To avoid creating a watery sauce/broth, it is VERY IMPORTANT to use paper towels or a dishcloth to squeeze out and remove excess liquid from the zoodles before adding the clams and sauce to them. Also, there’s no need to cook the zoodles because the hot clams and sauce will “cook” them.
Zoodles with White Clam Sauce
Once clams open, ladle them onto the zoodles, then spoon on as much broth as desired and top with chopped parsley. Season with salt and pepper. Serve with lemon wedges, if desired.
Zoodles with White Clam Sauce
Equipment
- Mandoline or Spiralizer, if not using pre-cut, store-bought zucchini noodles. Links provided in NOTES section below for mandolines and spiralizers.
Ingredients
- 2 large or 3-4 medium zucchinis/squash washed and ends trimmed, cut into spaghetti strands with a mandoline food slicer, spiralizer or buy a container of pre-cut zucchini noodles.
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves approx. 3 teaspoons, minced
- 2 medium shallots 1/4 cup, minced
- 1/8-1/4 teaspoon red pepper flakes optional
- 1/2 cup dry white wine drinking NOT cooking wine, (Refer to NOTES section below.)
- 1 tablespoon of unsalted butter optional
- kosher salt and freshly ground black pepper
- 2 lbs littleneck or topneck clams approx. 50 clams, rinsed 2-3 times and sand removed
- 2 tablespoons parsley chopped
- 1 lemon quartered, for serving, optional
Instructions
- Clean clams by submerging them in a sink full of water. Gently shake the clams every so often. Repeat 2-3 times, until sand is fully removed and water is clear.
- Cut zucchini/squash into spaghetti strands using a mandoline or spiralizer. Lightly salt the zoodles and then place them in a colander and let sit for a 1/2 hour. Zoodles will release liquid so put colander in sink or inside of a large bowl. Set aside.
- Place a large pan over medium heat and add olive oil.
- When the oil is hot, add garlic and shallots. Cook for 2 to 3 minutes or until the shallots are translucent.
- Next add red pepper flakes (if using) and wine. Season with salt and pepper. Increase the heat, bring to a boil, then reduce heat to low. Simmer until the sauce is reduced by about half, approx 5 minutes.
- Then add butter (if desired) and cook until melted.
- Carefully transfer clams to the sauce and cover. Steam for 7 to 10 minutes, until clams open. Discard any clams that don’t open after 10 minutes.
- To avoid creating a watery sauce/broth, it is VERY IMPORTANT to use paper towels or a dishcloth to squeeze out and remove excess liquid from the zoodles before adding the clams and sauce to them. Also, there's no need to cook the zoodles because the hot clams and sauce will "cook" them.
- Once clams open, ladle them onto the zoodles, then spoon on as much broth as desired and top with chopped parsley. Season with salt and pepper. Serve with lemon wedges, if desired.
Notes
Recipe from A Beautiful Plate. Modified by me.
If you like this recipe, you may also like these other GFchow recipes. Clams with Tomato Broth and GF Spaghetti, Sugar Seared Salmon, and Grilled Zucchini and Squash with Cheese Crumbles, Pine Nuts and Truffle Honey.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
