Whole30 Vongole Pasta

Dive into the coastal-inspired flavors of Whole30 Vongole Pasta, a light and nourishing twist on the classic Italian dish. This recipe swaps traditional pasta for fresh zucchini noodles, creating a vibrant, low-carb base that perfectly complements tender, briny clams. Sautéed with fragrant garlic, shallots, and a touch of red pepper flakes, the zoodles are tossed in a rich, Whole30-compliant sauce made with bone broth (or dry white wine) and brightened with fresh parsley, lemon zest, and a squeeze of citrus. Ready in just 35 minutes, this wholesome and elegant dish is perfect for seafood lovers craving a paleo-friendly, gluten-free, and Whole30-approved meal packed with Mediterranean charm.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 3 tablespoons olive oil
• 4 cloves garlic
• 2 small shallots
• 2 pounds clams (littleneck or Manila)
• 1 cup dry white wine (Whole30-compliant or substitute with chicken bone broth)
• 0.5 teaspoon red pepper flakes
• 2 tablespoons fresh parsley
• 1 whole lemon
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Using a spiralizer, create zucchini noodles from the 4 medium zucchinis. Set aside the zoodles on a clean plate and pat them lightly with a paper towel to remove excess moisture.

Step 2

In a large skillet or sauté pan, heat 3 tablespoons of olive oil over medium heat.

Step 3

Mince the garlic cloves and finely chop the shallots. Add both to the skillet and sauté for 2-3 minutes, or until fragrant and softened.

Step 4

Rinse the clams under cold water to remove any sand or debris, discarding any that are cracked or do not close when lightly tapped.

Step 5

Add the cleaned clams to the skillet, followed by 1 cup of dry white wine (or chicken bone broth for a Whole30-compliant option), 0.5 teaspoon of red pepper flakes, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. Stir gently to combine.

Step 6

Cover the skillet with a lid and allow the clams to cook for 6-8 minutes, or until they open. Discard any clams that remain closed.

Step 7

While the clams are cooking, finely chop 2 tablespoons of fresh parsley and zest the lemon. Cut the lemon in half to use the juice later.

Step 8

Once the clams are done, lower the heat to medium-low and add the prepared zucchini noodles to the skillet. Toss gently to coat the zoodles in the sauce and allow them to warm through for 2-3 minutes.

Step 9

Add the chopped parsley, lemon zest, and the juice of half the lemon. Toss everything together once more.

Step 10

Serve the Whole30 Vongole Pasta immediately, garnished with additional parsley and a lemon wedge if desired.

Nutrition Facts

Serving size	(2114.7g)

Amount per serving	% Daily Value*
Calories	1709.4

Total Fat 55.5g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 320.2mg	0%
Sodium 11195.6mg	0%
Total Carbohydrate 106.7g	0%
Dietary Fiber 11.0g	0%
Total Sugars 63.1g
Protein 139.6g	0%

Vitamin D 0IU	0%
Calcium 635.9mg	0%
Iron 143.9mg	0%
Potassium 4429.6mg	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: 33.6%

Protein: 37.6%

Carbs: 28.7%