Low Sodium Vongole Pasta

Delight in the fresh, briny flavors of the sea with this Low Sodium Vongole Pasta, a heart-healthy twist on the classic Italian dish. Featuring tender clams simmered in a fragrant blend of garlic, olive oil, and a splash of low-sodium white wine or unsalted clam juice, this recipe eliminates excess salt without sacrificing flavor. Tossed with al dente linguine and brightened by fresh parsley, zesty lemon juice, and a hint of crushed red pepper flakes, this light yet satisfying pasta dish is perfect for seafood lovers seeking a wholesome, low-sodium meal. Ready in just 30 minutes, it’s an elegant, dinner-worthy option that’s as simple to prepare as it is delicious.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams Linguine or spaghetti (low-sodium, if available)
• 1 kilogram Fresh clams (scrubbed and rinsed well)
• 3 tablespoons Extra virgin olive oil
• 4 cloves Garlic (finely minced)
• 120 milliliters White wine (optional, low-sodium; can substitute with unsalted clam juice)
• 2 tablespoons Fresh parsley (finely chopped)
• 1 large Lemon (zested and juiced)
• 0.5 teaspoons Crushed red pepper flakes (optional, for heat)
• 0 to taste Black pepper (freshly ground, to taste)
• 120 milliliters Pasta cooking water (reserved)

Directions

Step 1

Bring a large pot of water to a boil. Do not add salt to the water to maintain the low sodium quality of this recipe.

Step 2

Add the linguine or spaghetti to the boiling water and cook until al dente, according to the package instructions. Reserve 120 milliliters (or more, if desired) of the pasta cooking water, then drain the pasta and set aside.

Step 3

While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat.

Step 4

Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.

Step 5

Stir in the clams and pour in the white wine (or unsalted clam juice), allowing the liquid to come to a gentle simmer. Cover the skillet with a lid and cook for about 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.

Step 6

Reduce the heat to low and add the cooked pasta to the skillet with the clams. Toss to combine, ensuring the pasta is coated in the clam juices and oil.

Step 7

Stir in the reserved pasta cooking water a little at a time to loosen the sauce, as needed.

Step 8

Add the chopped parsley, lemon juice, and lemon zest. Toss everything together gently over low heat until well combined.

Step 9

Season with freshly ground black pepper and, if desired, a pinch of crushed red pepper flakes for a mild kick.

Step 10

Serve the pasta immediately, garnished with additional parsley and a wedge of lemon, if desired.

Nutrition Facts

Serving size	(1666.9g)

Amount per serving	% Daily Value*
Calories	1725.7

Total Fat 55.8g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat g
Cholesterol 340mg	0%
Sodium 593.2mg	0%
Total Carbohydrate 129.3g	0%
Dietary Fiber 8.3g	0%
Total Sugars 6.2g
Protein 139.8g	0%

Vitamin D 0IU	0%
Calcium 1016.2mg	0%
Iron 145.4mg	0%
Potassium 2114.1mg	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: 31.8%

Protein: 35.4%

Carbs: 32.8%