Parchment Pouch Zucchini Spaghetti With Clams
Try this Parchment Pouch Zucchini Spaghetti With Clams recipe
Try this Parchment Pouch Zucchini Spaghetti With Clams recipe
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic
- 1/4 easpoon red pepper flakes
- 1 shallot, minced
- 2 medium zucchinis blade d noodles trimmed
- 1 pounds small clams scrubbed and rinsed
- 2 tablespoons dry white wine (or vegetable broth)
- 1/2 up minced curly parsley
- 2 lemon wedges for serving
- Carbohydrate 3.333 g
- Cholesterol 0 mg
- Fat 3.41000000144734 g
- Fiber 0.104999995231628 g
- Protein 0.568 g
- Saturated Fat 0.472170000199849 g
- Serving Size 1 1 Serving (245g)
- Sodium 38.9577864583623 mg
- Sugar 3.22800000476837 g
- Trans Fat 0.101945000039194 g
- Calories 44 calories
Step-by-step
- Preheat oven to 450 degrees. Prepare 2 sheets of parchment paper, each 2 feet long.
- Place a large lidded skillet over medium heat and add 1 tablespoon of oil. Once oil heats, add the shallots and garlic. Cook until shallots soften, about 2 minutes. Then, add in the clams, wine (or broth) and red pepper flakes. Cover and steam until clams just open, about 3 minutes.
- Remove the skillet from the stovetop and discard the garlic. Remove half of the clams from their shells and discard the shells. Season the juice in the pan with salt and pepper, to taste.
- Return the skillet to medium heat. Once simmering, add in the zucchini noodles, remaining oil and parsley. Cook, tossing vigorously, until sauce reduces and becomes thicker, about 3 minutes. Season with pepper to taste.
- Place a half of the zucchini pasta mixture in the center of each prepared sheet of paper. Drizzle each with some of the pan juices. Then, draw the long ends of the paper over the zucchini pasta so the edges meet. Fold edges over and continue folding to form a tight seal on top of each packet. Repeat with remaining mixture to make another pouch.
- Transfer the packets to a baking sheet and bake until paper browns slightly, about 3 minutes. Place the packets on plates and serve with lemon wedges.
Standard clam linguine often relies on heavy pasta starches to emulsify the sauce, but zucchini noodles release excess moisture instead of absorbing it. Controlling that water release requires a two-stage cooking method where aromatics and shellfish steam briefly in a skillet before the vegetable strands go in.
Sautéing shallots and garlic in one tablespoon of olive oil creates the flavor base before adding the clams and white wine. Steaming them covered for three minutes opens the shells without toughening the meat. Removing half the clams simplifies eating, while reducing the pan juices with the remaining oil and parsley builds a concentrated emulsion. Tossing the zucchini noodles in that reduced liquid for three minutes prevents a watery plate.
Baking the assembled parchment packets at 450 degrees for just three minutes traps the aromatics without overcooking the delicate squash strands. Standard kitchen parchment works well here, though heavy-duty aluminum foil serves as a functional substitute if paper creases tear during folding.
