CLAMS WITH RED PEPPERS AND PASTA

3 dozen littleneck or cherrystone clams
1/4 cup vinegar
8 ounces green linguine or other pasta, uncooked
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, minced
1 hot red chili pepper, minced (or cayenne pepper to taste)
2 large red bell peppers, seeded and diced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Scrub clams, cover them with water and vinegar. Let stand 30 minutes, drain and rinse.

Prepare pasta according to package directions so that completion coincides with 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 4 minutes or until clams open. Discard any clams that don't open.

Serve over cooked linguine.

Servings: 4
Adapted from source: National Fisheries Institute