Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 1/4 cup onion, chopped

  3. 1 rib celery, chopped

  4. 1 red pepper, chopped

  5. 6 cloves caramelized garlic (see link)

  6. 1 green onion, chopped

  7. 1/2 cup chopped clams

  8. 1 cup clam juice

  9. 2 teaspoons each dried thyme, powdered garlic, paprika

  10. 1 teaspoon hot pepper flakes

  11. 3 to 4 tablespoons bread crumbs

  12. 16 large cooked pasta shells

  13. 1 tablespoon each bread crumbs and grated Parmesan cheese, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the grill to medium or the oven to 350 degrees F. Grease a large nonstick skillet with an ovenproof handle.

  2. Heat a large skillet over medium heat. Add 2 tablespoons of the olive oil, the onion, celery, red pepper, garlic, and green onion. Cook, stirring occasionally, until the vegetables start to soften.

  3. Add the clams, thyme, powdered garlic, paprika, and red pepper flakes. Heat one minute then add enough bread crumbs to bind the mixture. Scrape the mixture into a bowl and let stand until cool enough to handle.

  4. Stuff the cooked pasta shells and place in the prepared skillet. Drizzle the shells with the remaining 2 tablespoons olive oil; stir together the 1 tablespoon each bread crumbs and Parmesan cheese and scatter the mixture over the shells. Bake the shells for 15-20 minutes, or until clam pasta shells are hot and the topping crisp.


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