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    Clams, Chile Pepper & Pasta


    Source of Recipe


    Arizona Reporter 02/06/02

    List of Ingredients






    36 Littleneck or Cherrystone Clams
    1/4 cup vinegar
    8 ounces green linguine
    2 tablespoons olive oil
    2 tablespoons butter
    1 clove garlic, minced
    1 hot red chile Peppers, minced
    2 large hot red bell peppers, seeded and diced
    1/2 teaspoon chopped fresh rosemary
    1/2 teaspoon chopped fresh thyme leaves
    Salt and Pepper to taste

    Recipe



    Scrub clams and place in a shallow baking dish. Add a mixture of the vinegar and enough water to cover. Let stand for 30 minutes, drain and rinse. Prepare pasta according to package directions; drain. Heat oil and butter in a skillet; add garlic and hot pepper. Saute gently for 1 minute. Stir in remaining ingredients and add clams. Cover and simmer for 4 minutes or until clams open. Serve over linguine. Serves 4
 

 

 

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