Barley With Clam Sauce

• 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 12 cups medium chopped fennel
• 1 teaspoon minced garlic
• 1 teaspoon red pepper flakes
• 12 cup dry white wine
• 1 12 cups cherry tomatoes
• 3 doz littleneck clams, scrubbed well
• 3 cups cooked pearl barley
• 13 cup chopped flat leaf parsley

1. In a fry pan over med heat combine bread crumbs and 1 tsp oil and stir, until toasted brown.
2. Set aside to cool.
3. In large saucepan over med heat add remaining 2 tbsp oil.
4. Add onion and fennel, reduce heat to medium low and cook stirring until softened.
5. Add garlic and red pepper flakes and stir for 1 more minute.
6. Add the wine, tomato and clams and increase heat to high.
7. Cook for 5-7 minutes Checking the clams.the one's that don't open.this away.
8. The opened clams,put in a bowl and set aside.
9. Add the barley to the clam liquid left in the saucepan and heat over medium,stirring for 3 minutes.
10. Return clams to the pan and cook until they are heated through.
11. Ladle mixture into 4 pasta bowls and top each with a 1/4 of the sauteed bread crumbs and parsley.

breadcrumbs, extra virgin olive oil, extra virgin olive oil, yellow onion, fennel, garlic, red pepper, white wine, cherry tomatoes, littleneck clams, barley, flat leaf parsley

Taken from www.food.com/recipe/barley-with-clam-sauce-514107 (may not work)