Ingredients
- 1/2 1 pound box pasta shells
- 2-3 tablespoons olive oil or butter
- 2-3 tablespoons garlic minced
- 2 cans clams minced or chopped, with juice
- 1 can white cannellini beans drained and rinsed
- 1 head broccoli trimmed to use florets only
- 1 cup peas frozen
- chicken broth (optional)
- Parmesan cheese (optional)
- a few leaves basil fresh, snipped
Instructions
- Set a nice big pot to boil with water for your pasta. Sprinkle some salt in the water.
- In a large frying pan, melt butter, and cook the garlic until it is toasty brown but not burned (a minute or two). Watch it.
- Cook your pasta a little short of all the way: it will cook more in the sauce.
- Add the two cans of clams and their juice to the garlic in the frying pan and bring it to a simmer.
- Add the drained cannellini beans. Stir and cook for a few minutes.
- Put your pasta in the pan with the sauce. Add the broccoli florets and peas.
- If you want more liquid, you can splash in some chicken broth and let it cook just a minute or two all together to let the pasta absorb some sauce.
- Stir in snipped fresh basil.
- Serve with Parmesan cheese if desired.
Recipe Notes
September 25, 2015
Quick... started out as spaghetti with clam sauce and quickly diverged. Made A LOT. Very well received.
Share this Recipe
Powered byWP Ultimate Recipe