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Zoodles & Clams

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Slurp those zoodles just like spaghetti noodles! If I haven’t made it clear already, I lovvvvvvve zoodles! You know the classic pasta dish, linguine and clams? That was one of my hubby’s favorite dishes before we changed our diet. No reason that we still can’t enjoy the things we once loved! One of my favorite things to do is recreate recipes that my husband and I once loved! One of my main goals when creating recipes is to make cooking as easy as possible, and that’s exactly what I’ve done with this dish, I’ve made it super simple, and much healthier! I was inspired by an old recipe I once used for Linguine With White Wine Sauce, from America’s Test Kitchen, so I recreated that recipe into my very own amazing paleo “pasta” dish! If you love (or loved) linguine and clams, you’ll definitely love this dish! Happy cooking!

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Ingredients:

  • 3 medium zucchini made into zoodles with either a julienne peeler or spiralizer
  • 2 tbsp + ¼ cup ghee, divided
  • 4 shallots, minced
  • 4 garlic cloves, minced
  • ¾ tsp red pepper flakes
  • 2 cups of clams, rinsed (I used 2 – 10oz cans, but you could also use fresh clams)
  • ¾ cup white wine
  • 2 bay leaves
  • 1 tbsp fresh oregano leaves, minced
  • 2 tbsp fresh parsley, minced
  • 1 tsp fresh thyme
  • Salt & pepper, to taste

Directions:

  1. First up, let’s get the moisture out of the zoodles! No one likes watery pasta! It’s totally up to you, and what you want to do with your zoodles, but I typically prefer the salting method. This gets the moisture out, so that they don’t become a watery mess when heated with the sauce. To do this, place your zoodles on top of paper towels and salt them generously. Set aside for at least 20 minutes, while they release their moisture.

  2. Melt the 2 tbsp of ghee in a large skillet over medium low heat. Once the ghee has melted, add the shallots and sauté until they’re soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the clams, red pepper flakes, bay leaves & wine. Simmer for 5 minutes.

  3. Stir in the ¼ cup of ghee to the pan, along with the oregano, parsley & thyme.

  4. Back to the zoodles. Squeeze the salted zoodles between dry paper towels, or a clean dishrag, to remove the excess moisture.

  5. Add the zoodles to the pan, season with salt & pepper, and stir well. Enjoy!!

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Comments

  5. Meg @ A Dash of Meg says

    this is one of my favourite pasta dishes. i can’t wait to make this babe! i have been really slacking on making new recipes, but i know my parents would love this so i will have to make it for them when i go home again in 2 weeks

    Reply

  9. Dave says

    I find when I make zoodles, they end up being 3ft long (maybe slight exaggeration..).. do you have a process for making these the right length?

    Reply

  11. Renée says

    I don’t know how I missed this!!! I came to look at the stir fry recipe and stumbled upon this. I think I need to make this happen ASAP! I always order linguini and clams when we go out. Making it at home would be great.

    Reply

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