Whole30 Spaghetti with Clams
Elevate your weeknight dinner with Whole30 Spaghetti with Clams, a light and flavorful dish that perfectly balances wholesome ingredients with gourmet appeal. This recipe swaps traditional pasta for nutrient-packed zucchini noodles, spiralized to perfection for a low-carb and Whole30-compliant alternative. Brimming with the briny richness of fresh clams, the dish is infused with garlic, red chili flakes, and a splash of lemon juice for a bright, zesty finish. A quick sauté brings out tender textures while a fragrant broth adds depth, ensuring every bite is bursting with coastal-inspired flavors. Ready in just 35 minutes and ideal for seafood lovers seeking a gluten-free, dairy-free, and clean-eating option, this recipe is as simple to prepare as it is delicious. Served hot and garnished with fresh parsley, Whole30 Spaghetti with Clams is a showstopping meal that feels indulgent yet wholly guilt-free.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 3 tablespoons Olive oil
- 4 medium Garlic cloves
- 0.5 teaspoons Red chili flakes
- 2 pounds Fresh clams
- 1 cup Chicken broth (Whole30-compliant)
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash the zucchini thoroughly and spiralize them into noodles using a spiralizer or julienne peeler. Set the zucchini noodles aside on a clean towel to absorb excess moisture.
Rinse the clams under cold water, discarding any that are cracked or remain open after a firm tap.
Mince the garlic and chop the parsley. Set them aside for later use.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes, cooking for about 1 minute until fragrant. Be cautious not to burn the garlic.
Add the clams to the skillet and pour in the chicken broth. Cover the skillet with a tight-fitting lid and cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
Remove the clams from the skillet using tongs and set them aside in a bowl. Reserve the cooking liquid in the skillet.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the zucchini noodles, season with salt and pepper, and sauté for 2-3 minutes, just until the noodles are tender but not mushy.
Return the clams to the skillet and gently toss to combine with the zucchini noodles. Drizzle lemon juice over the dish and sprinkle with freshly chopped parsley.
Remove from heat and serve immediately, ensuring each plate gets an even amount of clams and zucchini noodles. Optionally, garnish with an extra sprinkle of parsley or a drizzle of olive oil.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.1 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 1394 mg | 30% | |
*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.
