Meals Matter

Clams with Red Peppers and Pasta

Contributed By: DCC
Meals in Minutes

A favorite recipe from Virginia Marine Products Board.

Ingredients

3 dozen Littleneck or cherrystone clams, scrubbed

1/2 cup Vinegar

1 clove Garlic, minced

1 Hot red chili pepper, minced, or 1/8 tsp ground red pepper

2 tbsp Olive oil

2 tbsp Butter or margarine

2 Large red bell peppers, diced

1/2 tsp Salt

1/2 tsp Chopped fresh rosemary

1/2 tsp Fresh thyme leaves

1/4 tsp Black pepper

8 oz Uncooked spinach linguine or other pasta, hot cooked and drained

Preparation

Place clams in large bowl. Cover with water; add vinegar. Let stand 30 minutes; drain and rinse. Cook and stir garlic and hot red pepper in oil and butter in large skillet over medium-high heat 1 minute. Stir in clams, red bell peppers, salt, rosemary, thyme, and black pepper. Reduce heat to low. Simmer, covered, 4 minutes or until clams open. (Discard any clams that do not open.) Serve over linguine. Garnish as desired.

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Shellfish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree

Nutrient Information

Calories: 3666
Total Fat: 15g
Saturated Fat: 5.1g
Polyunsaturated Fat: 7.2g
Carbohydrates: 41g
Protein: 18g
Sodium: 418mg
Fiber: 1.4g