ZUCCHINI LINGUINE WITH GARLIC CLAM SAUCE

Serves: 4

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ZUCCHINI LINGUINE WITH GARLIC CLAM SAUCE

Ready in: 30 MinTotal time: 30 Min

My favorite pasta meal growing up was my mother’s garlic crab spaghetti. The ingredients were so modest, yet the flavors so vivid. As I got older and started eating out on my own, I discovered clam sauce. Clams have that same light seafood taste but also have a more intense seafood flavor, which is absorbed by the zucchini noodles in this dish. The garlic clam sauce is wonderful on a hot summer night when you’re surrounded by friends and loved ones—it will bring everyone back to the basics.

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 medium shallots, minced
• Pinch of red pepper flakes
• 1 (14-ounce) can chopped clams, drained, with half the juice reserved
• ½ cup dry white wine (such as Sauvignon Blanc)
• Salt and pepper
• 1½ pounds littleneck clams, rinsed and scrubbed
• 3 large zucchini, spiralized with BLADE C
• 2 tablespoons finely chopped fresh parsley
• Freshly cracked black peppercorns

Instructions

1. Place a large saucepan over medium heat and add the olive oil. When the oil is shimmering, add the garlic and shallots. Cook for 2 to 3 minutes or until shallots are translucent. Add the red pepper flakes, reserved clam juice, and wine, and season with salt and pepper. Increase the heat to high, bring to a boil, then reduce the heat to low. Simmer until the sauce is reduced by about half.
2. Add the fresh clams to the sauce and cover. Steam for 7 to 10 minutes. Discard any that don’t open after 10 minutes, then add the chopped clams. Stir in the zucchini noodles and 1 tablespoon of the parsley. Cook for 2 to 3 minutes or until the zucchini noodles are al dente.
3. Divide the pasta among bowls and garnish with the remaining tablespoon parsley, the pepper, and the lemon wedges.

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