Chock-Full-Of-Clam Sauce With Farfalle

JackieOhNo!'s Note:

This is actually a very affordable dinner when clams are in season. I prefer using the slightly larger cherrystone clams, but littlenecks are fine too. If using the littlenecks, reduce the cooking time about 1-2 minutes.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 8 ounces farfalle pasta
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (10 ounce) can baby clams
• 2 tablespoons italian-seasoned dry breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 4 fresh clams (cherrystone or littleneck)

Directions:

1. Cook pasta according to package directions and drain.
2. Meanwhile, in a large nonstick skillet, heat olive oil over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Do not let it brown!
3. Stir in tomatoes with their juices, canned clams with their juices, breadcrumbs, parsley, salt, and fresh clams. Cook for just 2 minutes to allow flavors to blend.
4. Stir in pasta and cook, stirring occasionally, until the fresh clams open and mixture is hot, about 3-5 minutes. Discard any clams that do not open.

Reviews

[ellie_]

Very good and easy dinner which we enjoyed. I didn't have any fresh clams so just used the canned clams and tomatoes for a very economical and delicious dinner which we all enjoyed. Thanks for sharing!