Low Carb Spaghetti with Clams
Elevate your weeknight dinner with this vibrant and guilt-free Low Carb Spaghetti with Clams recipe! Perfect for seafood lovers and those embracing a low-carb lifestyle, this dish swaps traditional spaghetti for spiralized zucchini noodles, creating a lighter, gluten-free alternative. Fresh clams are steamed to perfection in a fragrant garlic, white wine, and broth-infused sauce, delivering mouthwatering coastal flavors. A touch of red pepper flakes adds subtle heat, while parsley and lemon juice brighten the dish fantastically. Ready in under 35 minutes, this quick yet elegant meal is ideal for a healthy dinner that doesn’t compromise on taste. Whether you're entertaining guests or enjoying a cozy night at home, this recipe is sure to impress! Keywords: low carb spaghetti, zucchini noodles, clams recipe, gluten-free pasta alternative, healthy seafood dinner.
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Recipe Information
Ingredients
- 3 medium zucchini (for spiralizing into noodles)
- 2 pounds fresh clams
- 3 tablespoons olive oil
- 4 large garlic cloves, minced
- 0.5 cups dry white wine
- 0.5 cups chicken or vegetable broth (low sodium)
- 0.25 teaspoons red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Using a spiralizer, prepare zucchini noodles from the zucchini and set aside.
Rinse the clams thoroughly under cold water and discard any that are cracked or remain open when tapped.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.
Add the clams to the skillet, then pour in the white wine and broth. Cover with a lid and cook for 5-7 minutes, or until the clams have opened. Remove any clams that remain closed and discard them.
Remove the clams from the skillet with a slotted spoon and set aside. Reduce the liquid in the skillet by simmering it uncovered for 2-3 minutes.
Add the remaining tablespoon of olive oil and the zucchini noodles to the skillet. Toss the noodles gently to coat them in the sauce, cooking for 2-3 minutes until they are tender but still firm.
Return the clams to the skillet and add the lemon juice, parsley, salt, and black pepper. Toss gently to combine and heat through for 1-2 minutes.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 14.3 g | ||
| Protein | 240.9 g | 482% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 998 mg | 77% | |
| Iron | 257.9 mg | 1433% | |
| Potassium | 7550 mg | 161% | |
*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.
