Ingredients Jump to Instructions ↓

  1. 32 Giant pasta shells

  2. 1 tablespoon 15ml Salad oil

  3. 2 Cream cheese

  4. 3 Garlic

  5. 2 tablespoons 30ml Prepared horseradish

  6. 1/4 cup 36g / 1 1/3oz Parsley - chopped

  7. 4 Chopped clams - drained Salt Coarsely ground pepper Parsley sprigs for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 5 or 6 quart pan, bring about 3 quarts of water to boiling. Stir in pasta. Boil, uncovered, until pasta is cooked "al dente," about 10 minutes. Drain. Fill pan with about 2 quarts cold water and add pasta and oil. When cool, drain in a colander, shaking gently to remove water lodged in curves of shells. With a mixer, beat softened cheese, garlic and horseradish until creamy. Stir in chopped parsley, clams, and salt and pepper to taste. Fill shells, arrange on a lettuce-lined serving platter and sprinkle liberally with pepper. Cover and chill up to the next day. Garnish with parsley.


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