Clams with Red Peppers and Pasta

• 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

1. Scrub clams; cover with water and vinegar.
2. Let stand 30 minutes; drain and rinse.
3. Prepare pasta according to package directions so that its completion coincides with the rest of preparation.
4. Heat oil and butter in a skillet.
5. Add garlic and hot pepper.
6. Saute gently about 1 minute.
7. Stir in remaining ingredients and clams.
8. Cover and simmer 6 to 10 minutes until clams open.
9. Serve over cooked pasta.

littleneck clams, vinegar, green linguine, olive oil, butter, clove garlic, hot red chili peppers, red bell peppers, fresh rosemary, thyme, salt, pepper

Taken from www.food.com/recipe/clams-with-red-peppers-and-pasta-21043 (may not work)