Linguini & Clams, Red Lentil Fussilli & Clams, Zoodles & Clams – you name the noodle, this clam sauce recipe WORKS! I especially love the zucchini noodles – zoodles – for their ability to be sautéed crunchy or soft to preference or even both ways to vary the noodle texture on the same plate. And you get a great serving of veggies in one entrée.
How do you make zoodles? There are several options. You may already have a JULIENNE PEELER in your kitchen which works well. Some prefer a MANDOLINE, others invest in a spriralizer for doing lots of zoodles. My DREAM SPIRALIZER is the Kitchenaid stainless steel attachment that also cores apples and doesn’t add more plastic to your kitchen, but it is pricey at $99. For those interested in super easy – many grocery stores are even carrying pre-cut zoodles and other veggie noodles in the produce section. And for this recipe, you can just add the zoodles to your sauce while it cooks so you don’t even need to dirty other pans like you would for traditional pastas.
If you do prefer a gluten-free noodle with the texture more similar to wheat linguini, my family loves the RED LENTIL TOLERANT brand, TINKYADA brand and TRADER JOE’S quinoa and brown rice pasta. An important tip when boiling any of these pastas is to check doneness often. If they overcook, the flavor is not as good and the texture becomes gummy. If the directions say 13 minutes, it’s most likely 9-10 minutes.
I’m excited to share this recipe since it’s been a household favorite here since Asher was about 18 months old. His tastes have changed about many things, but this zesty red sauce and clams has always been his number one. I hope you love it as obsessively as he does!
Wishes of Health & Gratitude,