Pasta al Vongole

Pasta al Vongole is a delightful and fragrant seafood dish featuring tender pasta enveloped in a light, garlic-infused broth with fresh clams. This dairy-free variation maintains the authentic flavors while ensuring a satisfying meal for all.

Ingredients

• Spaghetti - 200 grams
• Fresh clams (littleneck or Manila) - 500 grams
• Extra virgin olive oil - 4 tablespoons
• Garlic, minced - 4 cloves
• Red pepper flakes - 1/2 teaspoon
• White wine (dry) - 100 ml
• Fresh parsley, chopped - 2 tablespoons
• Lemon, zested and juiced - 1 medium
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by cleaning the clams thoroughly under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
2. In a large pot, bring salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant but not browned, about 1 minute.
4. Add the cleaned clams to the skillet, followed by the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams open up. Discard any clams that remain closed.
5. Once the clams are cooked, stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and black pepper to taste.
6. Add the drained spaghetti to the skillet, tossing to combine with the clam mixture. If the pasta seems dry, add a bit of the reserved pasta water to achieve the desired consistency.
7. Serve immediately, garnished with extra parsley and lemon wedges if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from clams, which support heart health.
• High in protein and low in saturated fat, making it a healthy choice for maintaining muscle mass.

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