For all you seafood pasta lovers out there, you must try this keto low carb Vongole Clam Pasta!
Not too long ago, we released our White Wine Garlic Manila Clams dish here on LCA.
As we were enjoying the dish after taking pictures (which BTW is a rare occurrence), the ‘Mrs’ turned to me and said, ‘you know, this would make a fantastic pasta’ and wham, our low-carb/keto Vongole Clam Pasta was born!
As I mentioned in the White Wine Garlic Manila Clams write up, I’ve had this recipe in my notebook from a long time ago, but it never occurred to me to make pasta out of this base sauce.
So a couple of days later, we tried it and out came our newest addition of our low-carb/keto pasta series!
It’s really easy to make and makes for a fantastic light dish for the summer nights! So if you are a fan of clams and seafood, we highly recommend giving this recipe a try!
Vongole Pasta traditionally uses olive oil with a splash of white wine as the base, but our version utilizes butter and white wine as the base instead.
We also added some Asian flair to replicate the style of Vongole Pasta you would find in a Japanese restaurant as well.
The end results is something that is bolder than the Italian classic, but still works very well with the subtle briny flavors presented by the clams.
Of course, we made this version low-carb/keto friendly using Shirataki Noodles, but you can use any kind of noodle you prefer.
The total dish will run you ~6g net carbs, depending on what kind of noodles you end up using.
Although clams do contain some carbs, they are packed with protein, omega 3s and other essential minerals! Most importantly though, they are delicious especially in the summertime!
Now, let’s get cooking!
Prepping Time 10M
Optional Sand Purging 10-30M
Cooking Time 10M
Total Time 20M
Net Carb/Serv ~6g
Servings 1
Ingredients
- 8oz of Spaghetti Shirataki Noodles or Noodles of Choice (1 pack)
- 1 lbs Live Manila Clams (or clams of choice)
- 4 Garlic Cloves
- 2/3 Cup Dry White Wine (not sweet)
- 3 tbsp Butter
- 1 tsp Soy Sauce
- 1/8 tsp Black Pepper
- 1/8 tsp Togarashi (optional)
- 1/2 tsp Shredded Dried Seaweed (optional garnish)
Directions
1) Gather all the ingredients.
2) This step is optional. Place calms in water for 10-30 minutes. You can add salt if you would like, but not necessary. This process will allow the clams to naturally filter out any sand that may be collected inside the shells.
3) In a stove top pot, bring water to boil.
4) Prepare Shirataki Noodles by straining prepacked liquid, washing noodles under cold water and set aside in a bowl.
5) Once water is boiling, add Shirataki Noodles and cook for 2 minutes (this process is to remove the prepacked liquid completely from the noodles rather than make it softer). Once 2 minutes has passed, strain out the noodles ensuring no water remains and set aside. Transfer to a serving plate.
6) Next, finely chop garlic into thin slices and set aside.
7) If using optional Dried Seaweed garnish, take a pair of kitchen sheer, cut them into shreds and set aside.
8) In a stove top pot, add garlic and butter on high heat. Mix around the butter until completed melted.
9) Next add white wine, Soy Sauce and black pepper. Bring broth to boil. Once boiling, reduce heat to medium and cook for 2 minutes uncovered (to boil out the alcohol).
10) After 2 minutes, add calms and cover. Cook until all the shells open up, about 2-4 minutes.
11) Sprinkle optional Togarashi and transfer clams on top of Shirataki Noodles. Pour sauce to liking (we used ~6 tbsp) on top of Shirataki Noodles and garnish with Shredded Dried Seaweed. Enjoy! Note – if some clams do not open during the cooking process, discard and DO NOT consume.
Hope you enjoy your low-carb/keto Vongole Clam Pasta!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Vongole Clam Pasta
Ingredients
- 8 oz Shirataki Noodles Spaghetti
- 1 lbs Clams or clams of choice
- 4 Cloves Garlic
- 2/3 Cup Dry White Wine not sweet
- 3 tbsp Butter
- 1 tsp Soy Sauce
- 1/8 tsp Black Pepper
- 1/8 tsp Togarashi optional
- 1/2 tsp Shredded Dried Seaweed optional garnish
Instructions
- Gather all the ingredients.
- This step is optional. Place calms in water for 10-30 minutes. You can add salt if you would like, but not necessary. This process will allow the clams to naturally filter out any sand that may be collected inside the shells.
- In a stove top pot, bring water to boil.
- Prepare Shirataki Noodles by straining prepacked liquid, washing noodles under cold water and set aside in a bowl.
- Once water is boiling, add Shirataki Noodles and cook for 2 minutes (this process is to remove the prepacked liquid completely from the noodles rather than make it softer). Once 2 minutes has passed, strain out the noodles ensuring no water remains and set aside. Transfer to a serving plate.
- Next, finely chop garlic into thin slices and set aside.
- If using optional Dried Seaweed garnish, take a pair of kitchen sheer, cut them into shreds and set aside.
- In a stove top pot, add garlic and butter on high heat. Mix around the butter until completed melted.
- Next add white wine, Soy Sauce and black pepper. Bring broth to boil. Once boiling, reduce heat to medium and cook for 2 minutes uncovered (to boil out the alcohol).
- After 2 minutes, add calms and cover. Cook until all the shells open up, about 2-4
minutes. - Sprinkle optional Togarashi and transfer clams on top of Shirataki Noodles. Pour sauce to liking (we used ~6 tbsp) on top of Shirataki Noodles and garnish with Shredded Dried Seaweed. Enjoy! Note – if some clams do not open during the cooking process, discard and DO NOT consume.
Video
Nutrition
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