Keto Pasta Vongole
Indulge in the guilt-free elegance of Keto Pasta Vongole, a low-carb twist on the classic Italian dish that brings bold flavors and fresh ingredients to your table. Instead of traditional pasta, this recipe transforms zucchini into silky, spiralized noodles, perfectly paired with tender, briny clams in a light garlic and white wine sauce. Red pepper flakes add just the right amount of heat, while a splash of chicken broth and fresh parsley elevate the dish's depth and aroma. Finished with a squeeze of zesty lemon and served piping hot, this keto-friendly seafood masterpiece is both satisfying and nutritious. Ready in just 35 minutes, it's an ideal choice for a quick yet sophisticated dinner that embraces healthy eating without sacrificing flavor. Perfect for seafood lovers and those following low-carb diets alike!
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 pounds clams
- 3 tablespoons olive oil
- 4 large garlic cloves
- 0.5 teaspoons red pepper flakes
- 0.5 cups dry white wine
- 0.5 cups chicken broth
- 0.25 cups fresh parsley
- 1 whole lemon
- 1 to taste salt
- 1 to taste black pepper
Instructions
Begin by cleaning the clams: Place clams in a large bowl, cover them with cold water, add a tablespoon of salt, and let them soak for 20 minutes to purge any sand. Rinse thoroughly under cold water and set aside.
Use a spiralizer to turn the zucchini into noodles. If you don't have a spiralizer, you can use a julienne peeler to achieve a similar result. Set aside your zucchini noodles on a paper towel to absorb extra moisture.
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute or until the garlic is fragrant.
Increase the heat to high, then add the cleaned clams and white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
Remove the clams from the pan, setting them aside in a bowl. Add chicken broth to the skillet, and return to a simmer. Allow the sauce to reduce for about 2-3 minutes.
Add the zucchini noodles to the skillet, tossing gently to coat in the sauce. Cook for 2-3 minutes until the noodles have softened.
Return the clams to the skillet, along with chopped parsley, a squeeze of lemon juice, salt, and pepper to taste. Toss everything together gently to combine.
Transfer the Keto Pasta Vongole to a serving dish, garnish with additional parsley and lemon wedges, and serve immediately.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4089 mg | 178% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 16.8 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 590 mg | 45% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2558 mg | 54% | |
*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.
