Low Carb Spaghetti with Clams
Experience the perfect fusion of coastal flavors and low-carb living with this flavorful Low Carb Spaghetti with Clams. Instead of traditional pasta, tender zucchini noodles are the star of this dish, offering a light and refreshing base that's packed with nutrients. Fresh clams are simmered in a fragrant broth of dry white wine, garlic, and red pepper flakes, creating a savory sauce that perfectly coats the "zoodles." A splash of zesty lemon juice and a sprinkle of fresh parsley brighten every bite, while the whole dish comes together in just 35 minutes, making it an ideal choice for a quick and healthy weeknight meal. Whether you're following a low-carb or gluten-free diet, this recipe delivers all the indulgent flavors of the classic Italian seafood dish without the guilt. Perfect for seafood lovers, dinner party hosts, or anyone looking to elevate their zucchini noodle game!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 medium zucchini (for spiralizing into noodles)
- 2 pounds fresh clams
- 3 tablespoons olive oil
- 4 large garlic cloves, minced
- 0.5 cups dry white wine
- 0.5 cups chicken or vegetable broth (low sodium)
- 0.25 teaspoons red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Directions
Step 1
Using a spiralizer, prepare zucchini noodles from the zucchini and set aside.
Step 2
Rinse the clams thoroughly under cold water and discard any that are cracked or remain open when tapped.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.
Step 4
Add the clams to the skillet, then pour in the white wine and broth. Cover with a lid and cook for 5-7 minutes, or until the clams have opened. Remove any clams that remain closed and discard them.
Step 5
Remove the clams from the skillet with a slotted spoon and set aside. Reduce the liquid in the skillet by simmering it uncovered for 2-3 minutes.
Step 6
Add the remaining tablespoon of olive oil and the zucchini noodles to the skillet. Toss the noodles gently to coat them in the sauce, cooking for 2-3 minutes until they are tender but still firm.
Step 7
Return the clams to the skillet and add the lemon juice, parsley, salt, and black pepper. Toss gently to combine and heat through for 1-2 minutes.
Step 8
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
| Serving size | (1834.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1965.0 |
| Total Fat 62.4g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 607.8mg | 0% |
| Sodium 1820.4mg | 0% |
| Total Carbohydrate 77.5g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 14.3g | |
| Protein 240.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 998.4mg | 0% |
| Iron 257.9mg | 0% |
| Potassium 7550.0mg | 0% |
Source of Calories