Ingredients

1/3 bottle of Souvignon Blanc (any medium dry white wine can be substituted).

2 cans of baby clams including juice

Two cans chicken broth

1 red bell pepper coursely chopped

1 yellow bell pepper coursely chopped

1 green bell pepper coursely chopped

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp dried marjoram

1/4 tsp dried savory

2 garlic cloves minced

1 tbs light olive oil

1 + 1 tbs soft salted butter

1 tbs all purpose flour

1/2 cup fresh grated

parmesan cheese

pepper and salt to taste

1 package dried linguini

1/4 cup fresh parsley finely chopped

Preparation

  1. In a 4 quart sauce pan saute minced garlic in 1 tbs butter and 1 tbs olive oil at medium high heat for 1 minute, stirring constantly.
  2. add the peppers and saute for 3 minutes constantly turning to barely cook evenly.
  3. Add the white wine and reduce by half over high heat.
  4. Add clams with juice and chicken stock and cook over mediu high heat until liquid is reduced by 1/3.
  5. blend 1 tbs butter and 1 tbs of flour with a dinner fork into a “rouxe” or paste. Gradually blend the rouxe into the pepper clam mixture constantly stirring until the sauce thickens (approx. 2 min.)
  6. Cook the linguini in boiling water until it just looses its crunch “el dante” (test by tasting for done-ness every 2 minutes to avoid overcooking). Drain linguini in a collinder. Add 1 tbs olive oil and chopped parsley to a large ceramic or glass serving bowl and toss to evenly coat the linguini.
  7. Divide the linguini evenly on 6 dinner plates and top with half the grated parmesan cheese. Spoon the clam / pepper sauce over each plate of pasta, top with remaining cheese, and serve immediately with freshly sliced crusty italian bread.