Low Sodium Spaghetti with Clams
Delight in the fresh, coastal flavors of this Low Sodium Spaghetti with Clams—a light yet satisfying dish perfect for seafood lovers who aim to maintain a heart-healthy diet. Made with low sodium or whole wheat spaghetti, tender littleneck or Manila clams, and a fragrant blend of garlic, shallots, white wine, and olive oil, this recipe brings Mediterranean-inspired flair to your table. The addition of lemon zest, fresh parsley, and a hint of red pepper flakes ties the dish together with vibrant zest and optional heat, creating a layered and flavorful experience. With simple preparation and just 20 minutes of cooking time, this one-pan dish is as quick as it is nutritious. Serve this elegant meal as a weeknight dinner or a special occasion entrée, paired with a crisp white wine for the ultimate pairing.
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Recipe Information
Ingredients
- 12 oz Spaghetti (low sodium or whole wheat)
- 2 lb Fresh clams (littleneck or Manila, scrubbed and rinsed)
- 4 tbsp Extra virgin olive oil
- 4 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 1 cup Dry white wine (low sodium or no sodium)
- 1 cup Fresh parsley, chopped
- 1 tsp Lemon zest
- 2 tbsp Lemon juice, freshly squeezed
- 0.5 tsp Freshly ground black pepper
- 0.25 tsp Red pepper flakes (optional, for heat)
Instructions
Bring a large pot of water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti. Set the pasta aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and chopped shallot to the pan, cooking until fragrant and beginning to soften, about 2 minutes. Be careful not to burn the garlic.
Add the clams to the pan along with the white wine. Cover the pan with a lid and cook for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that remain closed after cooking.
Using a slotted spoon, transfer the clams to a bowl and set aside. Tent them with foil to keep them warm.
Increase the heat to medium-high and allow the wine and clam juices in the pan to reduce slightly, about 2-4 minutes. Add the reserved pasta water to thin out the sauce as needed.
Add the cooked spaghetti to the skillet, tossing to coat in the sauce.
Return the clams to the pan and sprinkle with parsley, lemon zest, lemon juice, black pepper, and red pepper flakes (if using). Toss lightly to integrate all the ingredients.
Serve the spaghetti and clams immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 13.0 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1087 mg | 84% | |
| Iron | 159.4 mg | 886% | |
| Potassium | 4861 mg | 103% | |
*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.
