Zucchini Noodles with clam sauce

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  • 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
  1. 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
  2. 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.
  3. Cook zucchini

Zucchini-noodles-with-creamy-roasted-tomato-sauce

  1. 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.
  2. Pour clam sauce over drained zoodles and gently toss. Top with grated parmesan cheese. Serve immediately.

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