This keto pasta with white clam sauce is heavenly, with lots of garlic, olive oil, white wine, and clams for a delicious low-carb version of a classic Italian pasta dinner! Made with mostly pantry ingredients, this easy recipe is quick enough for a weeknight dinner but elegant enough to serve company.
MORE KETO & LOW CARB SEAFOOD RECIPES
I know we all think that once we go low carb we have to say goodbye to pasta and that is that. Or at least that is what I thought. But, after several months sans pasta, I was determined to find a way to enjoy a pasta-type meal while staying true to living low carb.
All of which I love, but they just didn't hit that pasta spot.
Then I found hearts of palm noodles. I tried them and loved them. I tested them out on other keto peeps, and they loved them. I then tested the toughest group, the non-keto friends and family and they (drum roll please) LOVED them!
What? Can this be true? Did I break the code of pasta cravings?
Ummmm, OK, I will keep it ? with ya. No, there is no way that any of the pasta substitutes match the actual taste and texture of "real" pasta. But, they come close enough that you don't feel like you are completely writing on certain recipes that you have always enjoyed.
A case in point is this recipe for Pasta with White Clam Sauce.
This was one of my favorite celebration pasta dishes. We would go out to dinner at a local fancy schmancy restaurant for birthdays and 9 times out of 10 I would order their pasta with white clam sauce. It was just so damn good I couldn't bring myself to order anything else.
So once I discovered different ways to enjoy a pasta dish and stay low carb I tried it with every.single.one. They were all good, so if you are not a fan of hearts of palm noodles, but are a fan of clam sauce, you can still get your white clam sauce fix with zoodles, squoodles, or spaghetti squash.
INGREDIENTS NEEDED TO MAKE KETO PASTA WITH WHITE CLAM SAUCE
- Baby clams
- White wine
- Heavy cream
- Parmesan cheese
- Pink sea salt
- Palmini noodles
- Flat-leaf parsley
HOW TO MAKE KETO PASTA WITH WHITE CLAM SAUCE
Add the clams and the liquid and bring to a boil and cook for 3 minutes.
Add white wine and cook for an additional 3 or 4 minutes, or until the liquid begins to reduce.
Stir in the cream and cook for an additional 3 to 4 minutes, or until the sauce begins to thicken.
Add the Parmesan cheese and whisk until it is incorporated.
Remove from the heat and taste and adjust salt if needed.
Meanwhile, bring a medium pot of salted water to a boil.
Add the drained Palmini noodles to the water and cook for 2 to 3 minutes, or until the noodles are heated through
Serve the clam sauce over the noodles.
Top with more Parmesan cheese and chopped flat-leaf parsley if desired
Store the leftover clam sauce in an airtight container in the refrigerator for up to 3 days. Palmini pasta can be stored separately in a zip-top bag for up to 4 days in the refrigerator. To reheat: add the sauce to a saucepan or skillet with additional clam juice, seafood stock, or water, cooking over low heat just until heated through. Toss in the pasta and continue to heat until warm.
Last thoughts about Hasselback Zucchini
Canned clams can be found in most major grocery stores in the canned seafood aisle, and are a useful pantry staple to have on hand. You can also look for shucked clams at your meat counter or in your frozen foods aisle.
For an even richer version of this sauce, you can add a tablespoon of butter when you add the clams.
If you like things a little spicy you can include 1/4 to 1/2 teaspoon of crushed red pepper when you add the garlic.
For a brighter flavor profile, add 1 teaspoon of lemon zest with the parsley.
If you want to make this a fuller meal, add halved grape tomatoes, sun-dried tomatoes, quartered artichoke hearts, or sautéed asparagus when you add the pasta. Also, add a handful of torn fresh basil leaves.