Originally Posted by Barb L
Your Percitelli sounds great-- would love the recipe !
Last week, I made stuffed clams and had about a dozen left over. I froze them. So, today, I'm going to spoon the breading off the top and save that for sprinkling on top of the pasta. The breading is made with breadcrumbs, anchovy fillets, grated cheese, a couple of garlic cloves and salt and pepper. All that goes in the food processor till sand textured.
Cook the pasta till al dente. Brown the bread crumb mixture in a sautee pan till golden and aromatic.
In a large sautee pan, sautee chopped garlic and chopped anchovy fillets in oil, then add chopped and seeded tomatoes and sliced mushrooms. Sautee for about 5 minutes. Add the clams (shucked from the shell), cook for another 3-4 mintues. Salt and pepper to taste. Add the cooked pasta to coat, and then drizzle on about 1/3 cup of seasoned olive oil. Transfer to bowls and sprinkle bread crumbs on top.
Hope you like it!