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Clams steamed with garlic, white wine, and parsley — coastal Italy in a bowl. This high protein mediterranean dish is a fresh, healthy family dinner ideal for a dash diet or calorie deficit.
Scrub and soak the clams in cold salted water for 20 minutes to remove sand. Drain well before cooking.
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, about 1 minute less than package instructions. Reserve 1/2 cup pasta water, then drain.
Meanwhile, heat olive oil in a deep, wide skillet over medium heat. Add chopped shallots and sauté for 2 minutes until softened, then add thinly sliced garlic and red pepper flakes. Lower heat slightly to avoid burning the garlic.
Add cherry tomatoes to the pan. Cook on medium-high heat for 3–4 minutes until tomatoes begin to burst. Pour in the wine and bring to a simmer.
Add the cleaned clams to the skillet, cover tightly with a lid, and steam over medium-high heat for 5–7 minutes, shaking the pan occasionally, until all clams open. Discard any that remain closed.
Toss in drained spaghetti, half the chopped parsley, black pepper, and the reserved pasta water as needed for sauce consistency. Stir quickly over high heat for 1 minute to combine all flavors.
Taste and adjust salt as needed. Garnish with the remaining parsley and serve immediately while hot.
