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3 TBS olive oil
2-3 cloves of chopped garlic
1 medium chopped onion
1 chopped sweet green pepper
1 chopped red sweet pepper
2 TBS butter or margarine
1 large can sliced mushrooms (drained)
˝ cup dry vermouth
2-3 TBS Italian spices
Pinch hot red pepper seeds
1 tsp black pepper
*3 cups chopped clams
*2 8oz. bottles of clam juice
1-2 pounds of Linguine
Romano or Parmesan cheese
(*I use one large can
of Gorton’s "Chef Style" Chopped Ocean Clams
for best results – this can includes both the chopped
clams and the juice needed for this recipe).
Place olive oil in a large
skillet with 2-3 cloves of chopped garlic. Sauté with chopped
onion, sweet green pepper and chopped red sweet pepper.
Add butter or margarine and cook until onion is clear.
Add mushrooms, vermouth,
Italian spices, hot red pepper seeds, black pepper, clams,
and clam juice.
Simmer for 5-10 minutes.
Cook 1-2 pounds of linguine in boiling water until al
dente. Drain pasta and serve with clam sauce and grated
Romano or Parmesan cheese.
Serves 4-6 people as a
main dish or 6-8 people as a side dish with broiled fillet
of salmon, swordfish steaks or snook (a game fish from
Florida that is my favorite). This dish is best served
with a side salad of mixed greens, tomatoes, yellow sweet
pepper, feta cheese, black olives and Italian dressing.
To add color to the place, freshly cooked broccoli or
asparagus is delicious.
You must top off this meal
with Italian cheese bread (cut Italian bread in wide pieces,
then slice top from bottom. Cover a cookie sheet with
the bread, crust down. Spread bread with butter and sprinkle
with Parmesan cheese. Broil for 5 minutes until bubbly.
A good Pinot Grigio wine
is a good compliment to this dish - while cooking it and
while eating it!
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