Zucchini with Garlic-Butter Clam Sauce
Makes: 3-4 servings
Total Carbohydrates: 8-11 grams per serving
Hands-on Time: 20 minutes
Total Time: 20 minutes
If you have access to fresh clams, well, then you probably know what to do with them. But this recipe, using already-prepped, easily obtained, amazingly economical supermarket canned clams (look for them near the canned tuna) is shockingly delicious. Especially considering that you’re using zucchini noodles rather than linguine noodles! (If lowering carbs is not your particular aim, you can use ¾ pound cooked linguine instead of the zucchini noodles.) I have to give you a range of serving sizes here, though, because I wanted the recipe to serve four – but it’s actually kind of too good to. If you do eke out four servings, just be sure to serve a ginormous salad alongside so that you have somewhere to direct people who are sad to find their plates empty.
If you’re looking to:
Lower the fat: Use only 2 tablespoons each of olive oil and butter.
3 tablespoons extra virgin olive oil
3 tablespoons butter
3 cloves garlic, finely chopped
1 shallot, finely chopped (or 1/3 cup finely chopped onion)
2 (6.5-ounce) cans chopped clams, drained, juice reserved (you should have about 1 cup of juice)
1/3 cup dry white wine (or chicken broth)
A pinch of red pepper flakes, if you like
1/3 cup finely chopped parsley
Finely grated zest of ½ lemon
Salt to taste
3 medium zucchinis, around 1 ½ pounds, spiralized (or 20 – 24 ounces prepared zoodles)
Grated parmesan, for serving
Heat the olive oil and butter in a Dutch oven or a large, heavy pot over medium heat, then sauté the garlic and shallot until softened and very fragrant – 3 or 4 minutes.
Add the clam juice, wine, and red pepper. Raise the heat, and bring it to a vigorous simmer, then lower the heat and simmer until the liquid is very thick and syrupy, around 8-10 minutes. (You want to mostly evaporate the liquid at this point, since the zucchini will give up a lot of its own liquid when you add it.)
Add the clams and the zucchini and simmer together over high heat, tossing with tongs occasionally, until the zucchini is tender and most of the extra liquid has evaporated, around 5 minutes.
Stir in the parsley and lemon zest. Taste for salt and add some if it needs it. Serve with grated parmesan.