White Clam Sauce With Crispy Prosciutto & Zoodles
A lighter, modern take on pasta with white clam sauce. I don't know about you but I don't think I'll EVER get off the zoodle train!
You Will Need
In a large sauce pot over medium heat add the olive oil, strips of prosciutto and smashed garlic. Cook stirring occasionally until the prosciutto starts to crisp and the garlic becomes fragrant, about 3-5 minutes. Add the thyme and red pepper flakes and cook for 1 minute more.
Pour in the white wine and bring to a simmer. Lower heat and reduce wine by about half. Drain the can of clams, setting clams aside but reserving the clam juice.
Add the Progresso clam sauce and reserved clam juice to the pot and return to a simmer. Cook for 4-5 minutes.
Prepare the zoodles: Make sure to fully wring out any water. You don’t want soppy zoodles! I do this by pushing the zoodles down into a mesh strainer and squeezing out the water. Heat a skillet over medium high heat and add the grapeseed oil (which has a higher flash point!). Add the zoodles and sauté for 2 minutes, just until it starts to crisp around the edges. Remove from heat.
Whisk the butter into the clam sauce, then add the baby clams. Remove from heat, add the juice of 1 lemon and salt and pepper to taste.