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)
½ 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).

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!

Recipe by Ron DeMao