Low Sodium Linguine with Clams
Elevate your seafood pasta game with this irresistible Low Sodium Linguine with Clams recipe—an ideal choice for health-conscious diners who crave bold flavors without excess salt. Tender linguine is tossed with fresh, briny clams that open up to release their natural juices, creating a delicate, wine-infused broth enhanced with garlic, red pepper flakes, zesty lemon, and aromatic parsley. A touch of unsalted butter ties the dish together, achieving a silky texture without overpowering its clean and simple essence. Ready in just 35 minutes, this low-sodium twist on the classic linguine with clams is perfect for weeknight dinners or special occasions. Serve up a pasta masterpiece that’s light, wholesome, and packed with Mediterranean-inspired flavor!
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Recipe Information
Ingredients
- 12 oz linguine
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 0.5 tsp red pepper flakes
- 2 lbs fresh clams, scrubbed clean
- 0.5 cup white wine
- 1 lemon, juiced and zested
- 0.5 cup fresh parsley, chopped
- 0.25 tsp ground black pepper
- 2 tbsp unsalted butter
Instructions
Bring a large pot of water to a boil. Cook the linguine until just al dente according to the package instructions. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add the sliced garlic and red pepper flakes and sauté until the garlic is fragrant and lightly golden, about 1-2 minutes.
Increase the heat to medium-high and add the clams to the skillet. Pour in the white wine and cover the skillet with a lid. Cook the clams until they open, about 6-8 minutes, discarding any that do not open.
Once clams have opened, reduce the heat to low and add the lemon juice, lemon zest, chopped parsley, and ground black pepper to the skillet. Stir gently to combine.
Add the drained linguine to the skillet along with the unsalted butter. Toss the pasta and clams together, allowing the butter to melt and coat the pasta. If too dry, add reserved pasta water, a few tablespoons at a time, until the desired sauce consistency is achieved.
Taste and adjust seasoning if necessary, noting that the low-sodium goal is intended to minimize added salt.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 6.5 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1183 mg | 91% | |
| Iron | 140.1 mg | 778% | |
| Potassium | 3018 mg | 64% | |
*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.
