Italian Zoodles with Clams
February 7, 2019
By Elizabeth Palmer Califano

This riff on a decadent Italian classic allows you to indulge without the carb overload of regular pasta. Spiralized zucchini, also known as zoodles, stands in for spaghetti in this fast and delicious recipe. A nutrient dense food, zucchini boasts health-protecting antioxidants and phytonutrients including vitamins A and C, beta-carotene, folate, polyphenols, and fiber. Clams are a tasty source of lean protein, omega-3 fatty acids. and contain zinc which bolsters your immune system. This recipe is easily doubled and is perfect for entertaining.  

Serves 2 (easily doubled)

Total Time: 25 minutes


  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon red chili flakes (more or less to taste)
  • 2 shallots, minced
  • 15-20 littleneck or other small clams in the shell, scrubbed
  • ½ cup dry white wine (substitute vegetable broth if you prefer)
  • 4 zucchinis, spiralized
  • salt and pepper, to taste
  • chopped parsley, lemon zest, and grated parmesan cheese, to serve


  1. In a large pot over medium heat, warm the olive oil and add the garlic, chili flakes, and shallots. Sauté until softened, 2-3 minutes.
  2. Add the clams and white wine, and stir everything to combine. Cover with a lid, and cook over medium heat for 6-10 minutes, until the clams have opened. Discard any clams that remain closed after cooking.
  3. Add the spiralized zucchini to the pot with the clams, and sauté for 2-3 minutes until just softened. Season with salt and pepper to taste.
  4. Divide the zoodles and clams between two bowls, and garnish with lemon zest, chopped parsley, and parmesan cheese, if desired. Enjoy!


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About the Author

Elizabeth Palmer Califano
Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: