Chock-full-of-clam Sauce With Farfalle

Total Time: 25 mins Preparation Time: 25 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)

Recipe

• 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.