Yuzu Clams w / Parmesan Zucchini Noodles

Ingredients:

Method:

1. Sauté onions for 5 minutes in olive oil. Then add garlic & sauté for another 3 minutes.
2. Add lemon juice, yuzu, fish sauce, agave syrup, water, anchovy paste ( or parmesan rind ) and salt & pepper to taste.
3. Bring to a boil, reduce to a simmer, and reduce liquid by one-third. Should take 15 – 45 minutes depending on volume.
4. Add clams and simmer until all are open. Now is a good time to test flavor – add salt & pepper to taste. Once at taste, add a cornstarch slurry ( cornstarch & cold water mixed together ) to slightly thicken sauce.
5. Coat zucchini noodles and yellow squash in olive oil and salt & pepper, roast in 400 degree oven for 5 – 6 minutes. You want them aldenté still.
6. Remove from oven, toss in Parmesan and set aside for later.
7. Add parsley to clams, and stir well. Then spoon clams and liquid into bowl and top with zucchini noodle mixture. You can add a touch of shaved Parmesan to preference and finish with pea shoots.

Sauce Pro Tip: We like our sauce at about a quarter thickness of gravy – a silky smooth aesthetic. You’ll want to give the sauce body but stay on the thin side.

Allergens:
Shellfish, fin fish ( if anchovy paste was used ), and milk

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