Tortellini is a great pantry staple for a quick and easy dinner. Pair the tortellini with an easy to make garlic clam sauce and a salad for a fabulous weeknight meal.
Tortellini is one of my husband’s favorite pastas. He loves pasta in general, but stuff it with cheese and he’s a major fan. I could never quite figure out what to do with tortellini, though, so I pretty much leave it to him to cook. He created this garlic clam sauce one night and it’s been a one of our favorite meals ever since.
I try to keep a family sized bag of Barilla Three Cheese Tortellini and a couple of cans of chopped clams in the pantry at all times. We always have butter, garlic, and half and half in the house. When I need a quick dinner or don’t want to cook, my husband has everything on hand to whip us up some seriously delicious food in about 15 minutes. And in the midst of the holiday busyness, this dish has been served a few times at least.
We use chopped clams in a can to make the sauce. You technically only need one can of the clams, but we strain a second one and just use the clams to add a little more seafood to the tortellini.
The Barilla Three Cheese Tortellini is a great pantry staple. It cooks up in about 10 minutes, which makes it great for lunch or dinner. If you aren’t a fan of clams, the tortellini is great with a basic marinara or even just with some olive oil and Paremsan cheese. Your local Safeway brand store (I got mine at Vons) has an in-store promotion to get $.75 off the purchase of ONE (1) package of Barilla® Tortellini right now is a great time to buy a few to keep in the pantry.
You can boil the tortellini and make the sauce at the same time and dinner will be on the table in under 30 minutes!
- 1 6.5 ounce can of chopped clams in clam juice, strained reserving clam juice
- 4 Tablespoons butter
- 4 Tablespoons half and half
- 2 Tablespoons extra virgin olive oil
- 1 garlic clove, minced
- Heat a medium to large pan over medium high heat.
- Add butter and when pan is hot. Add garlic, stirring constantly so it doesn't burn. Cook until butter is melted.
- Lower heat to medium heat. Add clam juice to the pan and bring to a boil. Add clams to sauce and bring to a boil. Once the sauce reaches a boil, lower heat to low. Add cream and stir to combine. Bring to a simmer on low heat. Serve over pasta.