Alright, people, we’re 6 days away from the wedding and it’s truly crunch time.
As we speak, my friend Cassidy is in my apartment, rolling up doilies for our wedding aisle (we’re giving doiley cones filled with white rose petals for the guests to throw up once we’re married and walk down the aisle!)
Today, in honor of next weekend being summer solstice, we have a summer recipe: clams spaghetti!
Nothing screams summer more than clam bakes. I’ve actually never been to a clam bake, but come summertime, Instagram becomes one giant clam bake.
I guess I need to add that to my summer bucket list (a clam bake.)
I love cooking in parchment paper because the cleanup is easy and it’s just a crowd-pleaser, honestly. Every time I’ve made someone a parchment pouch meal, they’re always very intrigued.
Parchment pouch cooking is great because it really deeply infuses the flavors and keeps the heat within a concentrated area, so when you open the pouch, the steam bursts out with the delicious smells of clams, garlic and parsley.
You’re going to love this simple zucchini noodle recipe to use all summer long – and if you don’t want to use the parchment paper, skip it and just serve right out of the skillet!
Have you ever cooked in parchment paper?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 7 points