| Recipe: |
3 dozen littleneck or cherrystone clams
1/4 cup vinegar
8 ounces linguine or other pasta
2 tablespoons olive oil
2 tablespoons butter
2 large red bell peppers, seeded and diced
1 hot red chili pepper, minced or cayenne to taste
1 clove garlic, minced
1/2 teaspoon fresh chopped rosemary
1/2 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Scrub clams under running cold water. Cover clams with water and vinegar. Let stand 30 minutes, drain and rinse.
Prepare pasta according to package directions.
Heat oil and butter in a skillet. Add bell peppers, hot pepper and garlic and sauté until softened, about 4 minutes. Stir in remaining ingredients and clams. Cover and simmer 5 minutes or until clams open. Serve over cooked linguine.
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