CLAMS, CHILE PEPPER, & PASTA

8 littleneck or cherrystone clams
4 TBS. vinegar
4 oz. green linguine or other pasta
½ TBS. olive oil
½ TBS. butter
½ clove garlic, minced
¼ hot red chile pepper
1 small red bell pepper, seeded and diced
¼  tsp. chopped fresh rosemary
¼ chopped fresh thyme leaves
salt and pepper to taste

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 then add clams.  Cover and simmer for 4 minutes or until clams open.  Serve over linguine.

Jason Zeeb, PFC Meat Department Manager