fbpx

 

Keto "Linguine" with Clams

Our easy keto recipe is inspired by the classic Italian clam pasta, but it swaps the carby linguine for nutritious, delicious, spiralized zucchini. A bit of garlic and parsley brighten the dish flavors, while red pepper flakes add a bit of heat; you can increase or reduce the spice level to your preference by adding more or less red pepper. Also, if you prefer shirataki noodles to zucchini, go for it, adjusting the macros accordingly.
Serves 2

Ingredients List

  • 2 lbs littleneck clams
  • sea salt and freshly ground pepper
  • 1/4 cup dry white wine
  • 4 Tbsp butter
  • 2 medium cloves of garlic, minced
  • ¼ tsp red pepper flakes
  • 2 medium (12 oz total) zucchini, spiralized
  • 2 Tbsp chopped fresh Italian parsley, plus more for garnish
Add to my Shopping List

Instructions

  • Scrub the clams under cold running water, then place them in a bowl and cover with a few inches of cold water. Add 1 Tbsp salt and swirl with your hands to dissolve. Let sit for 30 minutes at room temperature.
  • Rinse the clams in a colander under cold water. Discard any open clams that don’t close when tapped.
  • In a large, heavy pot with a lid, combine the clams and wine. Cover and cook over medium-high heat, shaking the pot occasionally, until the clams open, 6 to 8 minutes. Remove from the heat, uncover, and let sit until cool enough to handle, 5 minutes.
  • Using a teaspoon, remove the clams from their shells to a medium bowl, leaving a few clams in the shells for garnish. Discard any clams that didn’t open during cooking. Strain the cooking liquid through a paper-towel-lined sieve, into a bowl.
  • Rinse and dry the pot, then add 2 tablespoons of the butter and melt over medium heat. Add the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the clams, including the ones in shells, and the strained cooking liquid. Bring to a simmer. Add 3/4 teaspoon salt, 1/4 teaspoon pepper, the zucchini noodles, the remaining 2 tablespoons butter, and the 2 tablespoons parsley. Increase the heat to high, stirring, until the zoodles are somewhat tender, about 1 minute. Season to taste with salt and pepper. Distribute among 2 shallow bowls, garnish with parsley, and serve.

Credits

RecipeEric Lundy

PhotographyErin Ng

1 review

One response to “Keto Linguine with Clams”

WRITE A REVIEW

Your email address will not be published. Required fields are marked *

Your Rating




cta-booklet

Not on our mailing list?
Sign up and get 3 Easy, Gourmet Keto-Mojo Dinner Recipes!

At Keto-Mojo, we believe in sharing—sharing important keto community news, science and studies, great keto recipes, products we love, and profiles of people that inspire us.

Join our community now and get 3 exclusive recipes not found on our website.

Show Buttons
Hide Buttons
X