Sunday, Sep 25, 2016
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Clams with Red Peppers and Pasta

3 dozen littleneck or cherrystone clams

1/4 cup vinegar

8 ounces green linguine or other pasta

2 tablespoons olive oil

2 tablespoons butter

1 clove garlic, minced

1 hot red chili pepper, minced (optional) or 1/8 teaspoon cayenne to taste

2 large red bell peppers, seeded and chopped

1/2 teaspoon fresh rosemary, chopped

1/2 teaspoon fresh thyme leaves, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Scrub clams; cover with water and vinegar. Let stand 30 minutes; drain and rinse. Prepare pasta according to package directions so that its completion coincides with the rest of preparation. Heat oil and butter in a skillet. Add garlic and hot pepper. Saute gently about 1 minute. Stir in remaining ingredients and clams. Cover and simmer 6 to 10 minutes until clams open. Serve over cooked pasta.

Yield: 4 servings

Source: Virginia Marine Products Board

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