Chock Full Of Clam Sauce With Farfalle Recipe

Dive into a delicious and affordable dinner with this vibrant Chock Full of Clam Sauce with Farfalle recipe! Perfect when clams are in season, this recipe uses succulent cherrystone clams (or littlenecks – adjust cooking time as needed!) for a burst of fresh, briny flavor. This easy-to-follow recipe combines tender farfalle pasta with a rich and savory clam sauce, creating a satisfying meal that's sure to impress. Get ready for a taste of the coast in your kitchen!

Prep Time 10 mins
Cook Time 25 mins
Calories 380.7 kcal
Protein 40g
Rating 4.0 (1 Reviews)
Chock Full Of Clam Sauce With Farfalle 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chock Full Of Clam Sauce With Farfalle

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How to Make Chock Full Of Clam Sauce With Farfalle

  1. Cook 1 pound of farfalle pasta according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
  3. Add 2 cloves of minced garlic and cook, stirring constantly, until fragrant (about 30 seconds). Do not brown.
  4. 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).
  5. Cook for 2 minutes, allowing flavors to meld.
  6. 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.
  7. 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