Light spaghetti alle vongole
Nutrition per serving
Italian-style spaghetti with clams: pasta, shellfish, garlic, parsley and a drizzle of olive oil and white wine. Briny, delicate and light, it is a seaside dish rich in lean protein.
Prep: 15 min | Cooking: 15 min | Servings: 4 | Difficulty: Medium
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 295 kcal · 17 g protein · 30 g carbohydrate · 9 g fat
Ingredients
- 300 g spaghetti
- 1 kg clams
- 3 cloves of garlic
- 100 ml white wine
- 1 bunch of parsley
- 2 tbsp olive oil
- 1 chilli
Method
- Steam the clams open over a high heat with the white wine, then strain the juices.
- Fry the garlic and chilli in the oil.
- Add the strained juices and the shelled clams (keep a few whole).
- Toss with the spaghetti and parsley.
Nutritional benefits
Clams are very rich in lean protein, iron and vitamin B12, for very few calories and little fat, which suits a cholesterol-friendly diet. The cream-free sauce (just garlic, oil, wine and parsley) keeps the dish light and briny. A delicate, balanced Italian classic, naturally dairy-free.
Variations and substitutions
- With cockles or mussels.
- With cherry tomatoes (vongole rosso).
- With wholewheat pasta.
- Spicier: add more chilli.
Storage and making ahead
Eat straight away; cooked shellfish does not keep.
💡 Good to know
Strain the clam cooking juices (often gritty) before reusing them: they flavour the whole sauce.
Related reading
Discover more high-protein recipes · weight-loss recipes · cholesterol-friendly recipes · dairy-free recipes.
Ingredients in this recipe: spaghetti · clams · garlic · white wine · parsley.
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