Sunday, Apr 22, 2018
One of America's Great Newspapers ~ Toledo, Ohio

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

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…