Spaghetti alle Vongole

Spaghetti alle Vongole is a delightful Italian dish featuring tender clams and a garlic-infused sauce, served over a bed of spaghetti made from zucchini for a healthy twist. This Paleo version captures the essence of coastal Italy, offering a fresh and savory experience with every bite.

Ingredients

• Zucchini noodles - 200 grams
• Fresh clams - 300 grams
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• White wine (optional) - 50 ml
• Fresh parsley - 2 tablespoons, chopped
• Red pepper flakes - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the clams under cold water and soak them in fresh water for 20 minutes to remove sand.
2. In a large skillet, heat olive oil over medium heat and add minced garlic, sautéing until fragrant, about 1 minute.
3. Add the clams to the skillet along with white wine (if using) and cover. Cook for 5-7 minutes until the clams open.
4. Once the clams are open, remove them from the skillet and set aside, discarding any that did not open.
5. Add zucchini noodles to the skillet, tossing them in the clam cooking liquid for 2-3 minutes until slightly tender.
6. Stir in the fresh parsley, red pepper flakes, lemon juice, and season with salt and black pepper to taste.
7. Add the clams back to the skillet, mix to combine, and cook for an additional 1-2 minutes until heated through.
8. Serve immediately, garnished with extra parsley and a squeeze of lemon if desired.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 60 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in protein and low in carbohydrates, making it suitable for a Paleo diet.
• Rich in omega-3 fatty acids and essential nutrients from clams, promoting heart health.

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