Low Fat Vongole Pasta
Indulge in the light and flavorful charm of Low Fat Vongole Pasta, a healthier spin on the classic Italian seafood dish. Featuring tender spaghetti tossed with fresh, steamed clams, aromatic garlic, a splash of dry white wine, and a hint of red chili flakes, this recipe delivers indulgence without the guilt. The sauce is elevated by zesty lemon juice and zest, creating a refreshing balance alongside the natural brininess of the clams. Finished with a sprinkle of vibrant fresh parsley, this low-fat recipe is perfect for a quick weeknight dinner or a special occasion. Ready in just 35 minutes, Low Fat Vongole Pasta is your go-to for deliciously simple and healthy seafood pasta. Perfect for seafood lovers and those seeking a wholesome, guilt-free taste of Italy!
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Recipe Information
Ingredients
- 300 grams spaghetti
- 500 grams clams (fresh, cleaned)
- 1 tablespoon extra virgin olive oil
- 3 units garlic cloves (thinly sliced)
- 125 milliliters dry white wine
- 0.5 teaspoon red chili flakes
- 1 unit lemon (zest and juice)
- 3 tablespoons fresh parsley (finely chopped)
- to taste salt
- to taste black pepper
- 120 milliliters pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until just under al dente according to package instructions. Reserve 120 milliliters (half a cup) of pasta cooking water before draining the pasta.
While the pasta cooks, heat 1 tablespoon of extra virgin olive oil in a large, deep skillet over medium heat.
Add the sliced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and just starting to turn golden. Be careful not to burn the garlic.
Add the cleaned clams to the skillet along with the dry white wine and red chili flakes. Cover the skillet with a lid and let the clams steam for 5-7 minutes, or until they all open. Discard any clams that remain closed.
Reduce the heat to low and add the drained spaghetti to the skillet with the clams. Gently toss to combine.
Pour in the reserved pasta cooking water, lemon zest, and lemon juice. Toss everything together, allowing the liquid to coat the pasta and create a light sauce.
Season with salt and black pepper to taste, keeping in mind that the clams may add natural saltiness to the dish.
Sprinkle the chopped fresh parsley over the pasta and gently toss once more to combine.
Serve immediately, garnished with an extra sprinkle of parsley and a wedge of lemon, if desired.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.6 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 148.3 mg | 824% | |
| Potassium | 3624 mg | 77% | |
*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.
