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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