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Gluten-Free Basil Garlic Penne with Littleneck Clams

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Serving Size: 
2-3
Ingredients: 
  • 9 oz. Pappardelle’s Gluten-Free Basil Garlic Penne
  • 1/2 dozen littleneck clams, in shells
  • 1/2 cup tomato, diced
  • 1/8 cup green onion, chopped
  • 1/8 cup fresh basil, finely chopped
  • 3/4 teaspoon garlic, finely chopped
  • 3/4 teaspoon Bella Sol California Extra Virgin Olive Oil
  • 1/8 teaspoon black pepper
Instructions: 
  1. Wash clams thoroughly under cold running water and set aside. Combine tomatoes, onions, basil, garlic, oil and pepper in a large saucepan. Place clams on top of mixture and simmer on medium heat until clams open. Remove clams from shells.
  2. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, but still firm, stirring occasionally (14 to 16 minutes). Drain and place pasta in a large mixing bowl. Combine pasta and clams, mixing thoroughly. Serve immediately.

From This Recipe

$7.25 | 9 oz. package
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