Chock Full Of Clam Sauce With Farfalle
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.
Steps
Cook pasta according to package directions and drain.
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 !.
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.
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.
Ingredients
farfalle pasta, extra virgin olive oil, garlic cloves, diced tomatoes, baby clams, dry breadcrumbs, fresh parsley, salt, clams