Barley With Clam Sauce

1. 1

   In a fry pan over med heat combine bread crumbs and 1 tsp oil and stir, until toasted brown.

2. 2

   Set aside to cool.

3. 3

   In large saucepan over med heat add remaining 2 tbsp oil.

4. 4

   Add onion and fennel, reduce heat to medium low and cook stirring until softened.

5. 5

   Add garlic and red pepper flakes and stir for 1 more minute.

6. 6

   Add the wine, tomato and clams and increase heat to high.

7. 7

   Cook for 5-7 minutes Checking the clams.the one's that don't open.this away.

8. 8

   The opened clams,put in a bowl and set aside.

9. 9

   Add the barley to the clam liquid left in the saucepan and heat over medium,stirring for 3 minutes.

10. 10

    Return clams to the pan and cook until they are heated through.

11. 11

    Ladle mixture into 4 pasta bowls and top each with a 1/4 of the sauteed bread crumbs and parsley.

* Per serving · 4 servings · Values may vary.