Low Sodium Vongole Pasta
Indulge in the vibrant flavors of the sea with this Low Sodium Vongole Pasta recipe, a heart-healthy twist on the Italian classic. Featuring tender fresh clams tossed with al dente linguine or spaghetti, this dish is elevated with aromatic garlic, zesty lemon juice, and a splash of white wine or unsalted clam juice for a light, silky sauce. Fresh parsley and a hint of crushed red pepper flakes add brightness and depth to each bite, while reserved pasta water helps create the perfect consistency. With minimal prep time and no added salt, this recipe is ideal for weeknight dinners or elegant entertaining. Serve it piping hot with a garnish of parsley and lemon wedges for a dish that's as delicious as it is nutritious.
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Recipe Information
Ingredients
- 300 grams Linguine or spaghetti (low-sodium, if available)
- 1 kilogram Fresh clams (scrubbed and rinsed well)
- 3 tablespoons Extra virgin olive oil
- 4 cloves Garlic (finely minced)
- 120 milliliters White wine (optional, low-sodium; can substitute with unsalted clam juice)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 large Lemon (zested and juiced)
- 0.5 teaspoons Crushed red pepper flakes (optional, for heat)
- to taste Black pepper (freshly ground, to taste)
- 120 milliliters Pasta cooking water (reserved)
Instructions
Bring a large pot of water to a boil. Do not add salt to the water to maintain the low sodium quality of this recipe.
Add the linguine or spaghetti to the boiling water and cook until al dente, according to the package instructions. Reserve 120 milliliters (or more, if desired) of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat.
Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Stir in the clams and pour in the white wine (or unsalted clam juice), allowing the liquid to come to a gentle simmer. Cover the skillet with a lid and cook for about 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
Reduce the heat to low and add the cooked pasta to the skillet with the clams. Toss to combine, ensuring the pasta is coated in the clam juices and oil.
Stir in the reserved pasta cooking water a little at a time to loosen the sauce, as needed.
Add the chopped parsley, lemon juice, and lemon zest. Toss everything together gently over low heat until well combined.
Season with freshly ground black pepper and, if desired, a pinch of crushed red pepper flakes for a mild kick.
Serve the pasta immediately, garnished with additional parsley and a wedge of lemon, if desired.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 6.2 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1016 mg | 78% | |
| Iron | 145.4 mg | 808% | |
| Potassium | 2114 mg | 45% | |
*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.
