Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4

2 pounds small clams
8 cups zucchini noodles
1/2 cup dry white wine
1/4 cup butter
1/4 cup fresh parsley (chopped)
2 tbsp. lemon juice
2 tbsp. olive oil
1 tbsp. garlic (minced)
1 tsp. kosher salt
1 tsp. lemon zest (grated)
1/4 tsp. black pepper (ground)


  1. In a pan at medium heat, place the olive oil, butter, pepper, and salt. Stir to melt the butter.
  2. Put in the garlic. Sautee the garlic until fragrant for at least 2 minutes
  3. Set in the lemon juice and wine. Cook for at least 2 minutes, until the liquid is slightly reduced
  4. Put in the clams. Cook the clams until they are all opened (about 3 minutes). Discard any clam that does not
    open after 3 minutes.
  5. Remove the pan from the heat. Put in the zucchini noodles. Toss the mixture to combine well. Let the zoodles rest for a couple of minutes to soften them.
  6. Put in the lemon zest and parsley. Stir. Serve.

Calories: 311
Carbs: 9 g
Fats: 19 g
Proteins: 13 g
Fiber: 2 g