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Low FODMAP Pasta with Clams & White Wine Sauce


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Low FODMAP Pasta with Clams & White Wine Sauce

I was going to call this spaghetti or linguine with clams, but in the end I decided to use broader pasta. Any which way, our low FODMAP Pasta with Clams & White Wine Sauce is easy, quick and packs a punch of garlic (from Garlic Oil, of course) and briny, toothsome clams.

Certainly you could choose from spaghetti, linguine or a fatter noodle like the fettuccine-size pictured here.

Low FODMAP Pasta with Clams & White Wine Sauce

White Clam Sauce

I love clams, and I love pasta. Lucky for me (and you) we can enjoy both on the low FODMAP diet. If you have heard of a “white clam sauce”, this recipe is one such example.

It is in contrast to a “red clam sauce”, which would involve tomatoes of some sort – whole canned plum tomatoes, crushed tomatoes, tomato sauce, etc.

Low FODMAP Pasta with Clams & White Wine Sauce in green potPasta & Seafood

If you are looking for another easy pasta and seafood dish, check out our Low FODMAP Buffalo Shrimp Pasta. That one combines pasta, shrimp, blue cheese, chives and hot sauce! That is untraditional, while this one is fairly classic – but made into a low FODMAP recipe!

Don’t forget to put out a plate to gather the discarded clam shells!

discarded clam shells in a bowl

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Low FODMAP Pasta with Clams & White Wine Sauce
5 from 1 vote

Low FODMAP Pasta with Clams & White Wine Sauce

This easy "white clam sauce" comes together in a flash.

Makes: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Dédé Wilson



  1. In a large pot of boiling salted water, cook the spaghetti until just a firm al dente, then drain the pasta well. Do not overcook; the pasta will cook again in the sauce.
  2. Meanwhile, heat the Garlic-Infused Oil in a large, deep skillet over low-medium heat. Add the crushed red pepper flakes and sauté for about 30 seconds. Add the clams and water or wine, cover and simmer until the clams open and are just cooked through, about 3 to 5 minutes. Discard any clams that don't open.
  3. Add the drained pasta and the chopped parsley to the clams, shake the pot around, cover again and simmer for about 1 minute. Taste and season with salt and pepper as desired and serve immediately.



  • When buying clams, take the closed ones and simply tap them together; if they sound hollow they are probably not worth buying. If they are open, you can tap those, too and they should snap shut. If they don't they are dead and should be discarded. Or, have your fish-monger do this for you!
Course: Dinner
Cuisine: American


Calories: 610kcal | Carbohydrates: 88g | Protein: 22g | Fat: 19g | Fiber: 4g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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