Paleo Spaghetti with Clams
Dive into a bowl of fresh, vibrant flavor with this Paleo Spaghetti with Clams recipe, a healthy twist on the classic Italian dish. Instead of traditional pasta, spiralized zucchini "zoodles" bring a light and low-carb base that pairs beautifully with tender clams cooked in a savory garlic, shallot, and chili-infused olive oil sauce. A splash of Paleo-compliant chicken bone broth adds depth, while fresh lemon juice and zest create a zesty brightness. This quick and easy recipe, ready in just 35 minutes, is packed with wholesome ingredients like fresh parsley and red chili flakes for the perfect balance of heat and freshness. Ideal for seafood lovers and anyone following a grain-free or Paleo diet, this guilt-free meal is as nutritious as it is delicious. Serve it hot and garnish with a sprinkle of parsley for a dish that’s perfect for any weeknight dinner or elegant entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized Zucchini
- 2 pounds Clams (fresh, in shell)
- 3 tablespoons Extra virgin olive oil
- 4 cloves Garlic
- 1 medium-sized Shallot
- 1 cup Chicken bone broth (Paleo-compliant, unsalted)
- 1 Lemon (zest and juice)
- 3 tablespoons Fresh parsley
- 0.5 teaspoons Red chili flakes
- 0.5 teaspoons Sea salt
- 0.5 teaspoons Black pepper
Instructions
Wash and scrub the clams thoroughly under cold running water to remove any sand or debris. Discard any clams that are cracked or remain open after tapping them lightly.
Using a spiralizer or julienne peeler, create zucchini noodles (zoodles) from the 4 medium-sized zucchinis. Place the zoodles on a paper towel to absorb excess moisture and set aside.
Finely mince the garlic and shallot. Chop the parsley. Zest and juice the lemon, keeping both components separate for use later.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced shallot and garlic, sautéing for 1-2 minutes until fragrant but not browned.
Add the red chili flakes to the skillet and stir for another 30 seconds to release their flavor.
Increase the heat to medium-high and add the clams to the skillet. Pour in the chicken bone broth, cover the skillet with a lid, and cook for 5-7 minutes, shaking the skillet occasionally, until the clams open. Discard any clams that remain closed.
Reduce the heat to medium and stir in the lemon juice, lemon zest, and 1 tablespoon of the chopped parsley. Season with sea salt and black pepper to taste. Remove the clams and sauce from the skillet and keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the zucchini noodles and toss gently for 1-2 minutes until slightly softened but still al dente. Be careful not to overcook the zoodles, as they can become watery.
Return the clams and sauce to the skillet with the zoodles. Toss everything together gently to coat the zoodles in the sauce.
Serve immediately, garnished with the remaining chopped parsley. Optionally, sprinkle a pinch of extra chili flakes for added heat.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 9232 mg | 401% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 59.4 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1036 mg | 80% | |
| Iron | 131.5 mg | 731% | |
| Potassium | 3764 mg | 80% | |
*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.
