Stir the clams back into the pasta and sprinkle with the breadcrumb topping. Add the reserved pasta water to create a loose sauce. Add the pasta to the skillet and toss in the sauce. Turn a large baking sheet upside down, or use a pizza peel. Meanwhile, when the clams are cool, pluck out the meat and discard the shells. Strain through a fine-mesh sieve into a bowl and set aside. Remove the clams to a bowl, discarding any unopened clams. Add the cream, bring to a simmer, and reduce by a quarter, 10 to 15 minutes longer. Cook until all the shells have opened, 2 to 3 minutes. Cover the skillet with a lid and shake gently. Deglaze with the white wine and add the cockles. Add the garlic and red pepper flakes and cook until fragrant, about an additional minute. Cook, stirring often, until browned and crispy, about 8 minutes. Press onto the bottom and up the sides of a greased 14-in. Cover and let rise in a warm place until doubled, about 15-20 minutes. Add the flour, salt and oil beat until smooth. Put the olive oil and bacon in a large skillet over medium heat. In a large bowl, dissolve yeast in water.Drain well, reserving 1/2 cup pasta water. Cook the pasta for 3 minutes less than the package directions, about 9 minutes. Bring a large pot of salted water to a boil.Add the olive oil and breadcrumbs and toast, stirring often, until golden brown and crispy. Heat a small skillet over medium heat.This recipe originally appeared on Giada Entertains: Little Italy Party.Source: Essence of Emeril, #EE2334, TVFN formatted by Lisa Crawford, Date: 22 Jun 96 00:14:40 EDT From: 'Lisabeth Crawford (Pooh)' MM-Recipes Digest V3 #173 From the MealMaster recipe list. Place the clams on a platter and garnish with parsley and Essence. Place on a baking sheet and bake for 4-6 minutes. Using your hands, pat the crust firmly into the clam shell. Place a tablespoon of the crust on the butter. In a food processor, combine the rendered andouille and bread crumbs together, Combine until the ingredients are incorporated. Slice the compund butter into 24 equal slices. Pry the shells apart, then sever the hinge muscle and discard the top shell. Hold the clams in a cloth and insert a knife between the shells.

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