Clams with Red Peppers and Pasta |
|
 |
Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
|
Ingredients:
3 dozen littleneck clams or 3 dozen 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 peppers (optional) or 1/8 teaspoon cayenne |
2 large red bell peppers, seeded and chopped |
1/2 teaspoon fresh rosemary, chopped |
1/2 teaspoon fresh thyme leave, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Scrub clams; cover with water and vinegar.
2. Let stand 30 minutes; drain and rinse.
3. Prepare pasta according to package directions so that its completion coincides with the rest of preparation.
4. Heat oil and butter in a skillet.
5. Add garlic and hot pepper.
6. Saute gently about 1 minute.
7. Stir in remaining ingredients and clams.
8. Cover and simmer 6 to 10 minutes until clams open.
9. Serve over cooked pasta.
|
|