Whole30 Spaghetti with Clams
Dive into a light and flavorful twist on classic pasta with this Whole30 Spaghetti with Clams recipe! Perfect for a healthy yet indulgent dinner, this dish swaps traditional spaghetti for fresh zucchini noodles, keeping it grain-free, gluten-free, and Whole30-compliant. Briny clams are steamed in a fragrant broth of garlic, red chili flakes, and chicken stock, creating a savory sauce that beautifully coats the tender spiralized zucchini. Finished with bright lemon juice and fresh parsley, this dish delivers a delightful harmony of flavors in every bite. Ready in just 35 minutes and packed with nourishing ingredients, it's an ideal option for seafood lovers looking for a quick, wholesome, and satisfying meal. Whether you're following Whole30 or simply craving something light and delicious, this recipe is sure to impress!
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Ingredients
- 4 medium Zucchini
- 3 tablespoons Olive oil
- 4 medium Garlic cloves
- 0.5 teaspoons Red chili flakes
- 2 pounds Fresh clams
- 1 cup Chicken broth (Whole30-compliant)
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Directions
Step 1
Wash the zucchini thoroughly and spiralize them into noodles using a spiralizer or julienne peeler. Set the zucchini noodles aside on a clean towel to absorb excess moisture.
Step 2
Rinse the clams under cold water, discarding any that are cracked or remain open after a firm tap.
Step 3
Mince the garlic and chop the parsley. Set them aside for later use.
Step 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes, cooking for about 1 minute until fragrant. Be cautious not to burn the garlic.
Step 5
Add the clams to the skillet and pour in the chicken broth. Cover the skillet with a tight-fitting lid and cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
Step 6
Remove the clams from the skillet using tongs and set them aside in a bowl. Reserve the cooking liquid in the skillet.
Step 7
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the zucchini noodles, season with salt and pepper, and sauté for 2-3 minutes, just until the noodles are tender but not mushy.
Step 8
Return the clams to the skillet and gently toss to combine with the zucchini noodles. Drizzle lemon juice over the dish and sprinkle with freshly chopped parsley.
Step 9
Remove from heat and serve immediately, ensuring each plate gets an even amount of clams and zucchini noodles. Optionally, garnish with an extra sprinkle of parsley or a drizzle of olive oil.
Nutrition Facts
| Serving size | (2032.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2049.6 |
| Total Fat 63.1g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 607.8mg | 0% |
| Sodium 9723.1mg | 0% |
| Total Carbohydrate 115.0g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 55.3g | |
| Protein 242.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1008.1mg | 0% |
| Iron 257.7mg | 0% |
| Potassium 7617.8mg | 0% |
Source of Calories