Chock-Full-Of-Clam Sauce With Farfalle

• 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)

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.

pasta, extra virgin olive oil, garlic, tomatoes, baby clams, breadcrumbs, parsley, salt, fresh clams

Taken from www.food.com/recipe/chock-full-of-clam-sauce-with-farfalle-380975 (may not work)