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Nutrition Facts
Serving Size 1 (263g) Recipe makes 4 servings
Calories 380
Calories from Fat 79		(20%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 592mg		24%
Potassium 655mg		18%
Total Carbohydrate 54.6g		18%
	Dietary Fiber 3.5g	14%
	Sugars 5.1g
Protein 20.2g		40%
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Chock-Full-Of-Clam Sauce With Farfalle

Recipe #380975 | 25 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JackieOhNo!
Jul 10, 2009

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.

SERVES 4 (change servings and units)

Ingredients

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.