Ingredients

  • 3 dozen littleneck clams or 3 dozen cherrystone clams
  • 14 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 18 teaspoon cayenne
  • 2 large red bell peppers, seeded and chopped
  • 12 teaspoon fresh rosemary, chopped
  • 12 teaspoon fresh thyme leave, chopped
  • 12 teaspoon salt
  • 14 teaspoon pepper

Method

  • 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.