Ingredients for Chock Full Of Clam Sauce With Farfalle
- Farfalle Pasta
- Extra Virgin Olive Oil
- Garlic Cloves
- Diced Tomatoes
- Baby Clams
- Dry Breadcrumbs
- Fresh Parsley
- 1 teaspoon salt
- Clams
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How to Make Chock Full Of Clam Sauce With Farfalle
- Cook 1 pound of farfalle pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
- Add 2 cloves of minced garlic and cook, stirring constantly, until fragrant (about 30 seconds). Do not brown.
- Stir in 1 (28 ounce) can crushed tomatoes with their juices, 1 (10 ounce) can chopped clams (undrained), 1/2 cup breadcrumbs, 1/4 cup chopped fresh parsley, 1 teaspoon salt, and 1 pound of fresh clams (cherrystone or littleneck, scrubbed and rinsed).
- Cook for 2 minutes, allowing flavors to meld.
- Add the cooked farfalle to the skillet. Stir in and cook for 3-5 minutes, or until the fresh clams open and the sauce is heated through. Stir occasionally.
- Discard any clams that do not open. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
20g
Fat
6g
Carbs
18g