Paleo Spaghetti with Clams
Savor the fresh, elegant flavors of the sea with this Paleo Spaghetti with Clams recipe, a healthy and low-carb twist on the classic Italian dish. Featuring tender zucchini noodles (zoodles) as a gluten-free alternative to pasta, this dish is tossed with succulent clams simmered in a garlicky chicken bone broth infused with zesty lemon, fragrant parsley, and a hint of red chili flakes for a gentle kick. Ready in just 35 minutes, this recipe combines simplicity and sophistication, making it perfect for a quick weeknight dinner or an impressive dinner party entrée. Paleo-friendly, grain-free, and bursting with flavor, this dish harmonizes wholesome ingredients with classic Mediterranean techniques. Serve it hot, garnished with fresh parsley, for a restaurant-quality meal that’s both nourishing and satisfying.
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Ingredients
- 4 medium-sized Zucchini
- 2 pounds Clams (fresh, in shell)
- 3 tablespoons Extra virgin olive oil
- 4 cloves Garlic
- 1 medium-sized Shallot
- 1 cup Chicken bone broth (Paleo-compliant, unsalted)
- 1 Lemon (zest and juice)
- 3 tablespoons Fresh parsley
- 0.5 teaspoons Red chili flakes
- 0.5 teaspoons Sea salt
- 0.5 teaspoons Black pepper
Directions
Step 1
Wash and scrub the clams thoroughly under cold running water to remove any sand or debris. Discard any clams that are cracked or remain open after tapping them lightly.
Step 2
Using a spiralizer or julienne peeler, create zucchini noodles (zoodles) from the 4 medium-sized zucchinis. Place the zoodles on a paper towel to absorb excess moisture and set aside.
Step 3
Finely mince the garlic and shallot. Chop the parsley. Zest and juice the lemon, keeping both components separate for use later.
Step 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced shallot and garlic, sautéing for 1-2 minutes until fragrant but not browned.
Step 5
Add the red chili flakes to the skillet and stir for another 30 seconds to release their flavor.
Step 6
Increase the heat to medium-high and add the clams to the skillet. Pour in the chicken bone broth, cover the skillet with a lid, and cook for 5-7 minutes, shaking the skillet occasionally, until the clams open. Discard any clams that remain closed.
Step 7
Reduce the heat to medium and stir in the lemon juice, lemon zest, and 1 tablespoon of the chopped parsley. Season with sea salt and black pepper to taste. Remove the clams and sauce from the skillet and keep warm.
Step 8
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the zucchini noodles and toss gently for 1-2 minutes until slightly softened but still al dente. Be careful not to overcook the zoodles, as they can become watery.
Step 9
Return the clams and sauce to the skillet with the zoodles. Toss everything together gently to coat the zoodles in the sauce.
Step 10
Serve immediately, garnished with the remaining chopped parsley. Optionally, sprinkle a pinch of extra chili flakes for added heat.
Nutrition Facts
| Serving size | (2101.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1416.8 |
| Total Fat 52.9g | 0% |
| Saturated Fat 8.7g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 308.4mg | 0% |
| Sodium 9232.0mg | 0% |
| Total Carbohydrate 93.8g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 59.4g | |
| Protein 135.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1036.4mg | 0% |
| Iron 131.5mg | 0% |
| Potassium 3764.3mg | 0% |
Source of Calories