The bread crumb topping was kinda a waste of time, but the pasta was a great flavor.
8 oz cooked pasta
2 slices french bread (crumbs)
2 tbsp fresh parsley (snipped)
1 tsp butter
2 cans (6 oz) chopped clams (juice used separately)
1 cup vodka marinara sauce
2 garlic cloves (minced)
1 tbsp lemon juice
To prepare topping: Melt butter over medium heat. Add bread crumbs. Stir 2-3 minutes or until bread crumbs are crisp and golden. Remove pan from heat, cool slightly. Stir in snipped parsley.
For the sauce: Strain clam juice into skillet. Add vodka sauce, garlic and lemon juice. Simmer over medium heat. Remove from heat and stir in pasta and clams. Let stand 3-5 minutes or until heated through. Serve with sprinkled bread crumb mixture.