Lemony Zoodles and Clams

I love this recipe. It’s the perfect light, low carb, weeknight meal. Use pre-spiralized zoodles to make this meal come together in no time. I never cook my zoodles—the residual heat from the clam sauce will warm them through. The clam sauce will also help soften the zoodles just a touch so that they still retain some of their crispness.

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Lemony Zoodles and Clams

Serves

2-4

Author

Abby Ricarte

Ingredients

• 1 pound of spiralized zucchini
• 1 dozen clams,  washed and rinsed
• 1 tablespoon of olive oil
• 1 teaspoon of crushed red chili pepper flakes
• 3 anchovy filets, minced
• 5 garlic cloves, peeled and minced
• 1/2 cup of dry vermouth OR dry white wine OR sake
• 4 tablespoons of butter
• 1 lemon
• Kosher salt
• Handful of parsley, roughly chopped
• Optional: lemon wedges for serving 

Preparation

1. Place zoodles in a large serving bowl. Set aside.
2. In a deep pan or pot on medium heat, add olive oil.
3. Add crushed red chili pepper flakes, anchovies, the zest of the lemon, garlic, and a generous pinch of salt to the pan. Cook for about 1-2 minutes or until garlic is fragrant. 
4. Add alcohol and the juice of the lemon to the pan. Bring to a boil and then lower heat. 
5. Add butter, then clams to the pan and cover. Cook for 4-5 minutes or until clams open. 
6. Pour clams with everything from the pan over the zoodles. Sprinkle with chopped parsley.
7. Toss just before serving and enjoy!