Discard the grease, reserving 1 tbsp. Add zucchini to the hot pan with 1 tbsp of the grease. Cook for 2-3 minutes, flipping with kitchen tongs frequently. If zucchini releases …
Preview
See Also: Share RecipesShow details
A couple brands of Lupin flour pasta stand out: Kaizen Pasta: made with fava bean protein, lupin flour, tapioca starch, and xanthan gum . 3.5f/5nc/20p. However, this pasta is $11/bag (4 …
See Also: Low Carb Recipes, Pasta RecipesShow details
Add the clams and cook for 2 – 3 minutes or until all are opened (discard any that don’t open). If using canned, cook for 2 minutes or until heated through. Remove from the heat and add the zucchini noodles. Toss to coat and let sit for 2 minutes or until softened to your liking.
Place a skillet over medium-high heat, add a drizzle of olive oil or cooking spray. When the skillet is hot (flick water in, it should sizzle), add in the zucchini noodles. Toss the zucchini noodles lightly with tongs and cook for for 3-5 minutes or until al dente. Don’t let the noodles cook for longer or they’ll wilt.
Prepare noodles with spiralizer, place in large pot. Melt butter in sauce pan over medium high heat. Add garlic. Stir and cook about 2-3 minutes until tender. Stir in clam meat and continue stirring over heat for another 2-3 minutes. Add the white wine and olive oil, bring to a boil.
To make the sauce, start out by melting butter in a pan over medium high heat. Then add garlic and cook for about 2-3 minutes. The clam meat is added in next and it’s stirred over the heat for another 2-3 minutes. Next, the white wine and olive oil are added and then the mix is brought to a boil. This is then simmered until the liquid is reduced.