Heart-Healthy Vongole Pasta

Elevate your pasta night with this Heart-Healthy Vongole Pasta, a wholesome twist on the Italian classic. Made with nutrient-packed whole grain spaghetti, tender fresh littleneck clams, and a light yet flavorful broth of extra virgin olive oil, low-sodium vegetable stock, and a touch of dry white wine, this dish is as delicious as it is nourishing. A hint of red chili flakes adds subtle heat, while fresh parsley, lemon juice, and optional zest brighten every bite. Ready in just 40 minutes, this easy one-pan recipe keeps sodium and saturated fat low, making it a perfect go-to for health-conscious seafood lovers. Serve it steaming hot with a drizzle of olive oil and enjoy coastal Italian flavors with a heart-healthy twist!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces Whole grain spaghetti
• 2 pounds Fresh littleneck clams
• 2 tablespoons Extra virgin olive oil
• 4 cloves Garlic, minced
• 1 cup Dry white wine (optional, for flavor)
• 1 cup Low-sodium vegetable broth
• 0.25 teaspoons Red chili flakes
• 2 tablespoons Lemon juice, fresh
• 0.25 cup Fresh parsley, chopped
• 1 teaspoons Unsalted lemon zest (optional)
• 0 Sea salt, for water
• 0 to taste Freshly ground black pepper

Directions

Step 1

Rinse the clams thoroughly under cold water, discarding any that are cracked or remain open after tapping. Soak clams in a bowl of cold, salted water for 20 minutes to remove any sand.

Step 2

Bring a large pot of water to a boil. Add a small pinch of sea salt (for flavor but keep minimal for heart health). Cook the whole grain spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 3

In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat.

Step 4

Add the minced garlic and red chili flakes to the skillet and sauté for 1-2 minutes, stirring constantly, until aromatic but not browned.

Step 5

Pour in the white wine (if using) and let it simmer for 2-3 minutes to cook off the alcohol. If not using wine, substitute with an extra 1/4 cup of low-sodium broth.

Step 6

Add the low-sodium vegetable broth and bring to a gentle simmer.

Step 7

Carefully add the cleaned clams to the skillet. Cover with a lid and let the clams steam for 5-7 minutes, shaking the skillet occasionally, until all the clams open. Discard any that do not open.

Step 8

Add the cooked spaghetti to the skillet, along with 1/2 cup of reserved pasta water. Toss well so the pasta absorbs the flavorful broth. Add more pasta water if needed to create a light sauce.

Step 9

Remove the skillet from heat and stir in the fresh lemon juice, parsley, and optional lemon zest. Season with freshly ground black pepper to taste.

Step 10

Serve immediately, dividing the pasta and clams evenly among four bowls. Drizzle with a touch of extra virgin olive oil if desired.

Nutrition Facts

Serving size	1860.1 grams (1860.1g)

Amount per serving	% Daily Value*
Calories	1667

Total Fat 42.50g	54%
Saturated Fat 6.80g	34%
Polyunsaturated Fat NaNg
Cholesterol 320mg	107%
Sodium 1971mg	86%
Total Carbohydrate 132.20g	48%
Dietary Fiber 18.30g	65%
Total Sugars 8.30g
Protein 149.50g	299%

Vitamin D 0IU	0%
Calcium 670mg	52%
Iron 160mg	888%
Potassium 3693mg	79%

*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.

Source of Calories

Fat: 25.3%

Protein: 39.6%

Carbs: 35.0%