Mediterranean Diet Vongole Pasta

Dive into the vibrant flavors of the Mediterranean with this wholesome Mediterranean Diet Vongole Pasta, a healthier spin on the classic Italian seafood dish. Featuring tender whole wheat linguine, succulent littleneck clams, and a bright, aromatic sauce made with extra virgin olive oil, garlic, sweet cherry tomatoes, and a zesty splash of lemon, this recipe perfectly balances rich, savory notes with a refreshing citrusy finish. A touch of dry white wine enhances the briny depth of the clams, while red pepper flakes add a subtle kick of heat. Ready in just 40 minutes, this nutrient-packed pasta dish is perfect for entertaining or elevating a weeknight dinner. Serve it with a sprinkle of fresh parsley for an elegant, Mediterranean-inspired meal that's as delicious as it is nutritious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces linguine pasta (whole wheat)
• 2 pounds live littleneck clams
• 4 tablespoons extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1.5 cups cherry tomatoes, halved
• 1 cup dry white wine
• 0.5 teaspoons red pepper flakes
• 1 lemon (zested and juiced)
• 0.25 cup fresh parsley, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Start by cleaning the clams: Scrub the shells under cool running water and soak them in a bowl of salted water for 30 minutes to remove any sand. Rinse thoroughly, discard any clams that are cracked or remain open after tapping, and set aside.

Step 2

Bring a large pot of salted water to a boil. Cook the whole wheat linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.

Step 3

While the pasta cooks, heat 3 tablespoons of olive oil in a large, deep skillet over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.

Step 4

Add the cherry tomatoes and cook for 5–6 minutes, stirring occasionally, until they soften and begin to break down.

Step 5

Deglaze the pan by pouring in the white wine. Bring it to a simmer and cook for 2–3 minutes to reduce slightly. Stir in the red pepper flakes, lemon zest, and lemon juice.

Step 6

Increase the heat to medium-high and add the cleaned clams to the skillet. Cover with a lid and allow the clams to cook for 6–8 minutes, shaking the pan occasionally, until the clams open. Discard any clams that remain closed.

Step 7

Add the cooked linguine to the skillet along with 1–2 ladles of reserved pasta water to loosen the sauce. Toss everything together gently over low heat to coat the pasta in the sauce.

Step 8

Season with salt and black pepper to taste, then drizzle with the remaining tablespoon of olive oil. Garnish with freshly chopped parsley and serve immediately.

Nutrition Facts

Serving size	1902.6 grams (1902.6g)

Amount per serving	% Daily Value*
Calories	1940

Total Fat 71.10g	91%
Saturated Fat 11.00g	55%
Polyunsaturated Fat NaNg
Cholesterol 320mg	107%
Sodium 2647mg	115%
Total Carbohydrate 142.20g	52%
Dietary Fiber 19.40g	69%
Total Sugars 13.90g
Protein 152.60g	305%

Vitamin D 0IU	0%
Calcium 702mg	54%
Iron 159mg	885%
Potassium 3804mg	81%

*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: 35.2%

Protein: 33.6%

Carbs: 31.3%