Squid Ink Farfalle Vongole
Servings: 3
Ingredients:

12 little neck clams
1 jar golden pomodoro sauce
9 oz squid ink farfalle, blanched
1 tbsp capers, chopped
3 tbsp butter mixed with flour
1 cup white wine
2 fresh corn, shaved off the husk
1 cup chopped clams
1 cup chopped basil
1 cup pasta water
1/2 cup slivered garlic
1 tbsp Italian herbs
Olive oil (for sautéing)

Instructions:

Prepare Garlic and Clams:
In a wide rondo pan, add the slivered garlic and a splash of olive oil.
Sauté until the garlic is translucent.

Add Main Ingredients:
Add the little neck clams to the pan and continue to sauté.

Steam Clams:
Once the clams begin to open, add the chopped capers, shaved corn, chopped clams, Italian herbs, white wine, and pasta water.
Cover the pan and steam until all the clams have opened.

Incorporate Remaining Ingredients:
Add the chopped basil, jar of golden pomodoro sauce, and the butter mixed with flour.
Simmer uncovered for 8 minutes, allowing the sauce to reduce slightly.

Combine with Pasta:
Toss in the blanched squid ink farfalle, ensuring the pasta is well coated with the sauce.

Serve:
Portion out the pasta into bowls and serve immediately for the best flavor.

Enjoy your Squid Ink Farfalle Vongole!