Tuesday, October 06, 2015
Current Weather
Loading Current Weather....
Published: Tuesday, 8/21/2001

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

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.