Fresh Garlic Linguine With Clams

• 1 (9-ounce) package refrigerated linguine or angel hair pasta
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 1/2 cup chopped bottled roasted red bell peppers
• 24 littleneck clams, scrubbed
• 1/4 cup dry white wine
• 1/3 cup finely chopped fresh parsley, divided
• 3/4 cup (3 ounces) grated Asiago cheese, divided

1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and bell peppers. Cook 1 minute, stirring constantly. Add clams and wine. Cover and cook 3 to 4 minutes or until shells open.
3. Add pasta and half of parsley to clams in pan, tossing well to blend. Add reserved 1/4 cup pasta water and half of cheese, tossing well to blend. Sprinkle remaining parsley and cheese evenly over each serving.
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pasta, olive oil, garlic, red bell peppers, littleneck clams, white wine, fresh parsley, cheese

Taken from www.myrecipes.com/recipe/fresh-garlic-linguine-with-clams (may not work)