Chock Full of Clam Sauce with Farfalle
Elevate your weeknight dinner game with this irresistible "Chock Full of Clam Sauce with Farfalle" recipe—a seafood lover’s dream packed with bold flavors and velvety textures! Tender farfalle pasta is tossed in a luxurious, garlicky clam sauce, made from a savory blend of canned chopped clams, their natural juices, dry white wine, and a hint of red pepper flakes for a subtle kick. Fresh parsley, basil, and a splash of lemon juice add a vibrant, herbaceous finish, while olive oil and butter create the ultimate silky sauce to coat every bowtie-shaped noodle. Ready in just 35 minutes, this easy yet elegant dish is perfect for impressing guests or satisfying your coastal cravings. Serve it hot with a sprinkle of Parmesan and a glass of white wine for a restaurant-quality meal at home! Keywords: clam sauce recipe, farfalle pasta with clams, easy seafood pasta, quick dinner recipes, Italian-inspired pasta dishes.
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Recipe Information
Ingredients
- 12 oz Farfalle pasta
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 cloves Garlic (minced)
- 1 medium Yellow onion (finely diced)
- 0.5 tsp Red pepper flakes
- 2 10 oz cans Canned chopped clams (with juice)
- 0.5 cup Dry white wine
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Fresh basil (chopped)
- 1 tbsp Fresh lemon juice
- to taste Salt
- to taste Black pepper
- for serving Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the minced garlic, diced onion, and red pepper flakes to the skillet. Sauté for 3-4 minutes, stirring frequently, until the onion is softened and fragrant.
Stir in the canned chopped clams along with their juice, followed by the dry white wine. Bring the mixture to a simmer and let it cook for 6-8 minutes to allow the flavors to meld.
Add the chopped parsley, basil, and lemon juice to the skillet. Stir well to combine. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it.
Season the clam sauce with salt and black pepper to taste.
Add the drained farfalle pasta to the skillet and toss thoroughly to coat the pasta in the sauce.
Cook for an additional 2-3 minutes over low heat, stirring occasionally, to allow the pasta to absorb some of the sauce.
Serve the pasta hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 5127 mg | 223% | |
| Total Carbohydrate | 289.3 g | 105% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.8 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
