Keto Vongole Pasta
Dive into a carb-conscious twist on a classic Italian dish with our Keto Vongole Pasta recipe! Featuring tender zucchini noodles instead of traditional pasta, this keto-friendly delight highlights the natural brininess of fresh clams paired with a buttery white wine sauce infused with garlic, red pepper flakes, and a hint of lemon zest. Ready in just 35 minutes, this recipe is perfect for a quick yet elegant weeknight dinner. The light and flavorful sauce perfectly coats the zucchini “zoodles,” creating an irresistible combination that’s both low-carb and packed with nutrients. Garnished with fresh parsley and a zesty squeeze of lemon, this dish is as vibrant as it is satisfying. Whether you’re following a keto diet or just looking for a refreshing seafood pasta alternative, this recipe promises to become a new favorite.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 pounds fresh clams
- 3 tablespoons olive oil
- 4 cloves garlic
- 0.5 cups dry white wine
- 2 tablespoons unsalted butter
- 0.5 teaspoons red pepper flakes
- 0.25 cups parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 large lemon
Instructions
Wash and scrub the clams thoroughly under cold running water to remove any sand or debris. Discard any that are open and do not close when tapped firmly.
Using a spiralizer, create zucchini noodles from the zucchini. Set the zoodles aside on paper towels to absorb excess moisture.
Mince the garlic and finely chop the parsley. Zest and juice the lemon, keeping them separate.
In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant but not browned, about 1 minute.
Add the clams to the pan and pour in the dry white wine. Cover with a tight-fitting lid and cook for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed.
Remove the clams with a slotted spoon and set them aside in a bowl. Reduce the remaining liquid in the pan by half over medium-high heat.
Once the liquid has reduced, lower the heat and whisk in the butter, remaining 1 tablespoon of olive oil, and half the chopped parsley to create a silky sauce. Season with salt and black pepper to taste.
In a separate skillet, quickly sauté the zucchini noodles over medium heat for 2-3 minutes, just until tender but still firm. Do not overcook to avoid sogginess.
Add the zucchini noodles to the clam sauce, returning the clams to the pan. Gently toss everything together to coat the noodles with the sauce, and let it all heat through for 1-2 minutes.
Plate the Keto Vongole Pasta, and garnish with the remaining parsley, lemon zest, and a squeeze of fresh lemon juice. Serve immediately and enjoy!
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 9166 mg | 399% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 57.6 g | ||
| Protein | 241.7 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1031 mg | 79% | |
| Iron | 258.7 mg | 1437% | |
| Potassium | 7745 mg | 165% | |
*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.
