- 6 medium zucchinis
- ¼ tsp. salt
- 3 cloves garlic
- For Sauce
- 2 (6.5 ounce) cans minced clams with juice
- ½ cup white wine
- ¼ cup olive oil
- 4 minced garlic cloves
- ¼ cup chopped parsley
- salt and pepper to taste
- 4-5 tblsp. butter
- 2 tblsps. grated parmesan cheese
- Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with the salt until coated. Place colander in a shallow bowl for 20 – 30 minutes while zoodles release their moisture, then pat dry with paper towels. Prepare Clam Sauce
- In a large skillet heat oil over a medium-low heat. Add garlic with butter and cook until golden. Add clams with the juice and the wine and simmer until slightly thickened, about 5 minutes. Add salt, pepper, parsley and butter. Stir.
- Cook zucchini
- When the noodles are ready to cook, pat them with paper towels. Then heat 2 tablespoons of butter in another skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zucchini, and cook about 2 minutes. Stir and cook for one more minute. Then let the noodles sit for a few minutes to allow any excess water to be released, drain. Transfer to a bowl.
- Pour clam sauce over drained zoodles and gently toss. Top with grated parmesan cheese. Serve immediately.
