Name: Clams with Red Peppers and Pasta
Yield: 4 servings
Ingredients: 3 dozen littleneck clams or 3 dozen cherrystone clams; 14 cup vinegar; 8 ounces green linguine (or other pasta); 2 tablespoons olive oil; 2 tablespoons butter; 1 clove garlic, minced; 1 hot red chili peppers (optional) or 18 teaspoon cayenne; 2 large red bell peppers, seeded and chopped; 12 teaspoon fresh rosemary, chopped; 12 teaspoon fresh thyme leave, chopped; 12 teaspoon salt; 14 teaspoon pepper

1

Scrub clams; cover with water and vinegar.

2

Let stand 30 minutes; drain and rinse.

3

Prepare pasta according to package directions so that its completion coincides with the rest of preparation.

4

Heat oil and butter in a skillet.

5

Add garlic and hot pepper.

6

Saute gently about 1 minute.

7

Stir in remaining ingredients and clams.

8

Cover and simmer 6 to 10 minutes until clams open.

9

Serve over cooked pasta.

Clams with Red Peppers and Pasta

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