Spaghetti and Clams



  • 8 ounces whole wheat spaghetti
  • 1 tablespoon unsalted butter
  • 1 garlic clove, thinly sliced
  • 2 pounds littleneck or Manila clams, scrubbed
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated Parmesan cheese


  1. Cook spaghetti according to package directions. Reserve 1⁄2 cup of the cooking water before draining. Drain pasta and set aside.

  2. Melt butter in a large skillet over medium heat. Add garlic and cook 1 minute.

  3. Add clams, crushed red pepper, lemon juice, and 1⁄2 cup cooking water; stir gently to combine. Cover and simmer until clams open and release their juices, about 6 minutes. Use tongs to transfer clams to a bowl.

  4. Add cooked pasta and parmesan to the skillet with sauce. Cook, tossing, 3 minutes or until slightly thickened. Divide into 4 shallow bowls and serve.


  • Prep Time:
  • Cook Time:
  • Total Time:

  • Resistant Starch: 2.2g Clams have a wonderful sweet-briny flavor and add a touch of sophistication for very few calories. They’re also a good source of iron.
  • Yield: Makes 4 servings (Serving size: About 2 cups)

Nutritional Information

Calories per serving: 276
Fat per serving: 4.8g (sat 2.3g, mono 1g, poly 0.7g)
Cholesterol per serving: 32mg
Protein per serving: 18g
Carbohydrate per serving: 44g
Sugars per serving: 1g
Fiber per serving: 4g
Sodium per serving: 208mg
CarbLovers Diet Cookbook