Low Sodium Spaghetti with Clams
Elevate your weeknight pasta game with this flavorful Low Sodium Spaghetti with Clams, a heart-healthy twist on the classic Italian dish. This easy-to-make recipe combines tender, al dente spaghetti (choose low-sodium or whole wheat for an extra nutritious touch) with briny fresh clams, aromatic garlic, and a splash of low-sodium dry white wine for a light yet indulgent sauce. Finished with a burst of freshness from lemon zest, parsley, and a hint of heat from optional red pepper flakes, this dish is perfect for seafood enthusiasts looking to enjoy a guilt-free yet restaurant-worthy meal. Ready in just 30 minutes, this wholesome recipe is ideal for busy weeknights or an elegant homemade date night dinner.
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Ingredients
- 12 oz Spaghetti (low sodium or whole wheat)
- 2 lb Fresh clams (littleneck or Manila, scrubbed and rinsed)
- 4 tbsp Extra virgin olive oil
- 4 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 1 cup Dry white wine (low sodium or no sodium)
- 1 cup Fresh parsley, chopped
- 1 tsp Lemon zest
- 2 tbsp Lemon juice, freshly squeezed
- 0.5 tsp Freshly ground black pepper
- 0.25 tsp Red pepper flakes (optional, for heat)
Directions
Step 1
Bring a large pot of water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti. Set the pasta aside.
Step 2
In a large skillet or sauté pan, heat the olive oil over medium heat.
Step 3
Add the minced garlic and chopped shallot to the pan, cooking until fragrant and beginning to soften, about 2 minutes. Be careful not to burn the garlic.
Step 4
Add the clams to the pan along with the white wine. Cover the pan with a lid and cook for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that remain closed after cooking.
Step 5
Using a slotted spoon, transfer the clams to a bowl and set aside. Tent them with foil to keep them warm.
Step 6
Increase the heat to medium-high and allow the wine and clam juices in the pan to reduce slightly, about 2-4 minutes. Add the reserved pasta water to thin out the sauce as needed.
Step 7
Add the cooked spaghetti to the skillet, tossing to coat in the sauce.
Step 8
Return the clams to the pan and sprinkle with parsley, lemon zest, lemon juice, black pepper, and red pepper flakes (if using). Toss lightly to integrate all the ingredients.
Step 9
Serve the spaghetti and clams immediately, garnished with additional parsley if desired.
Nutrition Facts
| Serving size | (1874.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1990.3 |
| Total Fat 70.7g | 0% |
| Saturated Fat 11.0g | 0% |
| Cholesterol 320.2mg | 0% |
| Sodium 1552.9mg | 0% |
| Total Carbohydrate 147.6g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 13.0g | |
| Protein 156.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1087.3mg | 0% |
| Iron 159.4mg | 0% |
| Potassium 4861.3mg | 0% |
Source of Calories