Being Italian, spaghetti and clams was a dish I ate often during my childhood.
Going grain free hasn’t diminished my love for my favorite, traditional dishes. It has just made me rethink them and make them better!
I’m not quite ready to say goodbye to summer and really should live by the beach. I adore seafood and get really excited ANY time I can incorporate it into a meal!
This Zoodles and Clams recipe is another Giada inspired creation. I really love the light, fresh flavors of the parsley and lemon in this dish paired with the more bold flavors of the garlic and white wine.
Zucchini is what you use in place of pasta. You’ll need a spiralizer (like this one) to make the zucchini into spaghetti. Trust me, this is one of the most useful kitchen tools you’ll ever buy!
When choosing clams, make sure the shells are closed. That means that they are fresher and you will have less chance of having any bad ones. It’s ok to get sustainably farmed clams. It’s one of the only seafood varieties that is ok to buy this way.
When cooking clams, be sure to discard any that don’t fully open. Now, keep in mind that they may not all open at the same time during the cooking process so be ready with a slotted spoon and bowl to scoop out the open ones in groups while waiting for the rest to open.
There’s nothing worse than crunching on sand while eating zoodles and clams….unless you’re into that sort of thing. So, put all the clams prior to cooking in a colander and scrub the shells really well under cold water.
- 4 large zucchini or yellow squash (spiralized)
- 1/2 cup butter or ghee
- 2 shallots or 1 onion (chopped)
- 4-6 garlic cloves (chopped)
- 2 1/2 pounds clams (or a 50-count bag)
- 1/2 cup white wine
- 1/2 cup chopped Italian (flat leaf) parsley
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- Zest of one lemon
- Spiralize the zucchini and set aside.
- Scrub the clams with cold water.
- In a large saute pan, melt the butter or ghee.
- Add the shallots or onion and saute until slightly softened.
- Add in the chopped garlic and stir until golden brown.
- Add in the clams, wine, 2 TBS of the parsley, salt, and pepper.
- Cover with a lid and simmer until all of the clams have opened. Take out opened clams as needed with a slotted spoon and set aside in a bowl.
- Once all clams have opened, remove them and add zucchini into the saute pan.
- Cook until desired tenderness has been reached and season with salt and pepper to taste.
- Add the clams back in.
- Toss and add remaining parsley and grated lemon zest.
- Remove to a large serving bowl and eat immediately.
It’s so nice to eat a big, hearty meal like this and not feel like you have a brick in your belly!
Be nourished. Be happy.