Parchment Pouch Zucchini Spaghetti With Clams

Parchment Pouch Zucchini Spaghetti With Clams

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!

Parchment Pouch Zucchini Spaghetti With Clams

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.)

Parchment Pouch Zucchini Spaghetti With Clams

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.

Parchment Pouch Zucchini Spaghetti With Clams

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


Parchment Pouch Zucchini Spaghetti With Clams
Prep time
Cook time
Total time
Serves: 2
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic
  • 1 pounds small clams, scrubbed and rinsed
  • 2 tablespoons dry white wine (or vegetable broth)
  • ¼ teaspoon red pepper flakes
  • salt and pepper, to taste
  • ½ cup minced curly parsley
  • 2 medium zucchinis, Blade D, noodles trimmed
  • 2 lemon wedges, for serving
  1. Preheat oven to 450 degrees. Prepare 2 sheets of parchment paper, each 2 feet long.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Parchment Pouch Zucchini Spaghetti With Clams

Parchment Pouch Zucchini Spaghetti With Clams

Parchment Pouch Zucchini Spaghetti With Clams

Parchment Pouch Zucchini Spaghetti With Clams

Parchment Pouch Zucchini Spaghetti With Clams

Parchment Pouch Zucchini Spaghetti With Clams


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  1. This looks wonderful!! I can’t wait to make it, but I’m confused. 2 pcs of parchment paper. Serves 2. But only put 1/4 of the zucchini mixture on the paper?? Where’s the rest go? Also do you remove ALL the clams from the pan and then just open 1/2 of them? Thanks for any help!!

    • Line 5 in the directions states, “put 1/2 the zucchini noodles on prepared parchment”. As far as the clams go you cook them all in the pan and they should all open up. You then remove half of the opened ones from their shells and keep the rest in their open shells. They would not all fit in the parchment if you kept them all in their opened shells. I stress opened because you NEVER serve clams that do not open after they have been cooked. It is how a cook tells the clams are bad.

      • Line 5 NOW says “Place a 1/2 of the zucchini noodles….”. I wish these bloggers that make mistakes would either fix it and then delete the commenter’s post, or at least acknowledge to the commenter that the error has been fixed. It ends up making the commenter look like a moron and I don’t appreciate that. It’s not just this site either. But thanks for pointing out that it has been fixed.

  2. Six DAYS??????? OMG how exciting! Congrats!! Where is the honeymoon?

  3. This sounds great, but I wonder why all the steps…either cook the entire thing in the parchment paper, or skip it altogether (which she does suggest) and cook it in a skillet. It seems that moving it from a skillet to the parchment is an unnecessary extra step, other than a neat presentation.

    Good luck with the wedding! I got married two months ago. What they say is true, it goes by FAST!!! Enjoy every minute of it!

  4. Ali, don’t the clams overcook if they’ve already opened and then you cook them some more in the parchment? I always thought once the clams opened, they were done. And there’s nothing worse than rubbery, overcooked clams.

    At any rate, I love the mix of ingredients, and think I’ll make this and just skip the parchment step.

    Happy Wedding!


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