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“Found in local paper.”
READY IN:
30mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a fry pan over med heat combine bread crumbs and 1 tsp oil and stir, until toasted brown. Set aside to cool.
  2. 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.
  3. 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.
  4. Add the barley to the clam liquid left in the saucepan and heat over medium,stirring for 3 minutes.
  5. 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.

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