Whole30 Vongole Pasta
Dive into a guilt-free version of a classic Italian dish with this Whole30 Vongole Pasta recipe! This healthy, gluten-free makeover swaps traditional pasta for fresh zucchini noodles, creating a light yet flavorful base for the rich, savory clam and garlic sauce infused with Whole30-compliant dry white wine or chicken bone broth. With the vibrant notes of fresh parsley, zesty lemon, and a touch of red pepper flakes, this recipe brings the seaside right to your plate in only 35 minutes. Perfect for weeknight dinners or entertaining guests, it's a nutritious meal packed with protein and bursting with bold Mediterranean flavors. Try this easy, healthy seafood recipe today and elevate your Whole30 meal plan!
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Recipe Information
Ingredients
- 4 medium zucchini
- 3 tablespoons olive oil
- 4 cloves garlic
- 2 small shallots
- 2 pounds clams (littleneck or Manila)
- 1 cup dry white wine (Whole30-compliant or substitute with chicken bone broth)
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh parsley
- 1 whole lemon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Using a spiralizer, create zucchini noodles from the 4 medium zucchinis. Set aside the zoodles on a clean plate and pat them lightly with a paper towel to remove excess moisture.
In a large skillet or sauté pan, heat 3 tablespoons of olive oil over medium heat.
Mince the garlic cloves and finely chop the shallots. Add both to the skillet and sauté for 2-3 minutes, or until fragrant and softened.
Rinse the clams under cold water to remove any sand or debris, discarding any that are cracked or do not close when lightly tapped.
Add the cleaned clams to the skillet, followed by 1 cup of dry white wine (or chicken bone broth for a Whole30-compliant option), 0.5 teaspoon of red pepper flakes, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. Stir gently to combine.
Cover the skillet with a lid and allow the clams to cook for 6-8 minutes, or until they open. Discard any clams that remain closed.
While the clams are cooking, finely chop 2 tablespoons of fresh parsley and zest the lemon. Cut the lemon in half to use the juice later.
Once the clams are done, lower the heat to medium-low and add the prepared zucchini noodles to the skillet. Toss gently to coat the zoodles in the sauce and allow them to warm through for 2-3 minutes.
Add the chopped parsley, lemon zest, and the juice of half the lemon. Toss everything together once more.
Serve the Whole30 Vongole Pasta immediately, garnished with additional parsley and a lemon wedge if desired.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 1173 mg | 25% | |
*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.
