Zoodles in Clam Sauce Recipe

Ingredients

• ¼ cup MCT oil, duck fat, or bacon fat
• 2 tablespoons minced onions
• 2 cloves garlic, minced
• 1 (6½-ounce) can whole clams, drained and chopped
• ¼ teaspoon fine sea salt
• 0.12 teaspoon fresh ground black pepper
• 2 cups Zoodles
• Fresh basil leaves, for garnish (optional)

1. Heat the oil in a cast-iron skillet over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the chopped clams and heat for 3 minutes. Season with the salt and pepper.
2. Serve over zoodles, garnished with basil, if desired.
3. Store extra sauce and zoodles separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed.