“Linguine” and clams

One of my all time favorite Italian meals is linguine and clams. I could probably eat it for dinner a couple times a week, not even kidding. I decided to have my linguine and clams, and still keep my clean eating habits in check. Out came this delicious recipe. I used my spiralizer to make the “linguine” but if you still haven’t invested in one of these amazing kitchen gadgets, then a regular veggie peeler would work. Make this and I promise it will become one of your all time favs 🙂

-Serves 2-

• 3 med-large zucchinis
• 2 dozen little neck clams
• 4 cloves of fresh minced garlic
• 1/2 cup dry white wine
• 1 tbsp grass fed butter (kerrygold)
• 1 tsp minced parsley
• 3 strips of bacon (Applegate farms)
• 1/2 tsp salt
• 1/2 tsp pepper

1. Dice bacon and place in large sauté pan. cook bacon until crispy then remove with a slotted spoon and set aside.
2. On med heat, add butter, minced garlic, salt and pepper, constantly stirring. Be sure to scrape up all those brown bits from the bottom on the pan that the bacon left behind.
3. Add in white wine, parsley and bacon bits. simmering for about 5 minutes.
4. Clean off your little neck clams, making sure there’s no grit on them. Add them into the sauté pan, and cover for about 10 minutes, bringing the heat back up to medium. The clams are cooked when they are open. Any clams that don’t open, you want to discard.
5. Once the clams have cooked, you can add your zucchini noodles. (If you don’t have a spiralizer to make the noodles, you can use a veggie peeler. Peeling strips off the zucchini until you hit the seeds)Cover and let them cook for about 5 minutes.
6.  Stir it all up to be sure the sauce has covered the noodles and  you are ready to eat. Make sure to have a bowl on the table for the shells, and enjoy!