Almost A One Pan Dish - Spaghetti & Zoodles With Clam Sauce
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 3 6.5 oz cans chopped clams
- 1 small onion finely diced
- 2 stalks celery finely diced
- ¼ cup olive oil
- 4 cloves garlic thinly sliced
- ½ pound spaghetti
- 1 zucchini cut into zoodles with a mandolin or spiral slicer
- ½ cup parmesan cheese
- ½ cup dry white wine
- ¼ cup Italian parsley finely diced
- 3 teaspoons of corn starch mixed in a ½ cup of water
Instructions
- Preheat your special large stainless steel pan for 3 minutes on medium heat
- Coat the bottom of the pan with olive oil
- Add onion and celery and cook for 7 to 8 minutes until it just begins to turn color
- Add garlic and cook for a few minutes stirring occasionally until it becomes translucent
- Bring heat up to medium high and add white wine cooking for 3 minutes to cook off the alcohol
- Add the clams and the clam juice form the cans
- Cook for 5 to 10 minutes at medium high heat
- Add the corn starch and water mixture to liquid. Bring to a boil stirring to thicken and then reduce heat to medium low
- Separately, cook the pasta for 8 to 9 minutes when the package says 10 to 11minutes for el dente.
- Bring the clam mixture up to medium high heat and add zoodles stirring constantly and then add the pasta continuing to cook until el dente
- Add Parmesan and chopped parsley and serve
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