Found in local paper.
Ingredients: [‘dry breadcrumbs’, ‘extra virgin olive oil’, ‘extra virgin olive oil’, ‘yellow onion’, ‘fennel’, ‘garlic’, ‘red pepper flakes’, ‘dry white wine’, ‘cherry tomatoes’, ‘littleneck clams’, ‘cooked pearl barley’, ‘flat leaf parsley’]
Quantity of Ingredients: [“3 tablespoons dry breadcrumbs, italian style “,”2 tablespoons extra virgin olive oil”,”1 tablespoon extra virgin olive oil”,”1 cup finely chopped yellow onion”,”1 1/2 cups medium chopped fennel”,”1 teaspoon minced garlic”,”1 teaspoon red pepper flakes”,”1/2 cup dry white wine”,”1 1/2 cups cherry tomatoes”,”3 doz littleneck clams, scrubbed well “,”3 cups cooked pearl barley”,”1/3 cup chopped flat leaf parsley”]
Number of Servings: 4
Steps: [‘In a fry pan over med heat combine bread crumbs and 1 tsp oil and stir, until toasted brown. Set aside to cool.’, ‘In large saucepan over med heat add remaining 2 tbsp oil. Add onion and fennel, reduce heat to medium low and cook stirring until softened. Add garlic and red pepper flakes and stir for 1 more minute.’, “Add the wine, tomato and clams and increase heat to high. Cook for 5-7 minutes Checking the clams.the one’s that don’t open.this away. The opened clams,put in a bowl and set aside.”, ‘Add the barley to the clam liquid left in the saucepan and heat over medium,stirring for 3 minutes.’, ‘Return clams to the pan and cook until they are heated through. Ladle mixture into 4 pasta bowls and top each with a 1/4 of the sauteed bread crumbs and parsley.’]