Keto Vongole Pasta

Dive into a low-carb culinary adventure with this Keto Vongole Pasta, a flavorful twist on the classic Italian dish. Instead of traditional pasta, nutrient-packed zucchini noodles (zoodles) serve as the perfect keto-friendly base, pairing beautifully with the briny sweetness of fresh clams. This quick and elegant recipe features a buttery garlic and white wine sauce, enhanced with a touch of red pepper flakes for subtle heat and brightened with fresh parsley and lemon zest. Ready in just 35 minutes, this light yet satisfying dish is gluten-free, low-carb, and ideal for anyone craving an authentic seafood pasta experience while staying true to their keto lifestyle. Serve it hot and garnished for an impressive weeknight dinner or a special occasion centerpiece!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium-sized zucchini
• 2 pounds fresh clams
• 3 tablespoons olive oil
• 4 cloves garlic
• 0.5 cups dry white wine
• 2 tablespoons unsalted butter
• 0.5 teaspoons red pepper flakes
• 0.25 cups parsley
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 large lemon

Directions

Step 1

Wash and scrub the clams thoroughly under cold running water to remove any sand or debris. Discard any that are open and do not close when tapped firmly.

Step 2

Using a spiralizer, create zucchini noodles from the zucchini. Set the zoodles aside on paper towels to absorb excess moisture.

Step 3

Mince the garlic and finely chop the parsley. Zest and juice the lemon, keeping them separate.

Step 4

In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant but not browned, about 1 minute.

Step 5

Add the clams to the pan and pour in the dry white wine. Cover with a tight-fitting lid and cook for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed.

Step 6

Remove the clams with a slotted spoon and set them aside in a bowl. Reduce the remaining liquid in the pan by half over medium-high heat.

Step 7

Once the liquid has reduced, lower the heat and whisk in the butter, remaining 1 tablespoon of olive oil, and half the chopped parsley to create a silky sauce. Season with salt and black pepper to taste.

Step 8

In a separate skillet, quickly sauté the zucchini noodles over medium heat for 2-3 minutes, just until tender but still firm. Do not overcook to avoid sogginess.

Step 9

Add the zucchini noodles to the clam sauce, returning the clams to the pan. Gently toss everything together to coat the noodles with the sauce, and let it all heat through for 1-2 minutes.

Step 10

Plate the Keto Vongole Pasta, and garnish with the remaining parsley, lemon zest, and a squeeze of fresh lemon juice. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1981.2g)

Amount per serving	% Daily Value*
Calories	2342.7

Total Fat 87.0g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 669.8mg	0%
Sodium 9166.3mg	0%
Total Carbohydrate 119.8g	0%
Dietary Fiber 9.5g	0%
Total Sugars 57.6g
Protein 241.7g	0%

Vitamin D 0IU	0%
Calcium 1030.9mg	0%
Iron 258.7mg	0%
Potassium 7745.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 43.4%

Carbs: 21.5%