Low Sodium Pasta Vongole
Elevate your weeknight dinners with this flavorful and heart-healthy **Low Sodium Pasta Vongole**, a lighter twist on the classic Italian seafood dish. Featuring tender clams, al dente spaghetti or linguine, and a fragrant garlic-infused olive oil sauce, this recipe cleverly swaps heavy salt for a splash of dry white wine, unsalted chicken broth, and a bright burst of fresh lemon juice. Red pepper flakes add a hint of heat, while parsley lends a refreshing herbal finish. Perfectly balanced and brimming with flavor, this dish is ready in under an hour, making it an elegant yet approachable option for seafood lovers seeking a low sodium recipe that doesn't compromise on taste. Serve it with a wedge of lemon for extra zest, and savor every bite of this wholesome, guilt-free indulgence!
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Recipe Information
Ingredients
- 2 pounds clams
- 12 ounces spaghetti or linguine
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic
- 0.5 teaspoon red pepper flakes
- 0.5 cup dry white wine
- 1 whole lemon
- 0.25 cup fresh parsley
- 0.25 teaspoon ground black pepper
- 0.5 cup unsalted chicken broth
Instructions
Start by cleaning the clams. Scrub them under cold running water to remove any sand or grit. Discard any clams that do not close when tapped.
In a large pot, bring salted water to a boil and cook the pasta until just al dente according to the package instructions. Drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large, deep pan over medium heat.
Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
Pour in the white wine and chicken broth. Stir and bring the mixture to a simmer.
Add the cleaned clams to the pan. Cover with a lid and let them steam for about 5-7 minutes, or until the clams open. Discard any clams that have not opened.
Zest the lemon into the pan and squeeze in the juice to taste.
Add the cooked pasta to the pan with the clams. Toss gently to combine the pasta with the sauce.
Sprinkle freshly chopped parsley and ground black pepper over the pasta. Toss again to mix all the flavors evenly.
Serve immediately, garnished with additional parsley and a wedge of lemon if desired.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 5.3 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1040 mg | 22% | |
*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.
