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
- 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
- Preheat oven to 450 degrees. Prepare 2 sheets of parchment paper, each 2 feet long.
- 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.
- 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.
- 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.
- 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.
- 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.