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Capellini With Clam Sauce And Sweet Red Peppers

pasta, shellfish

2 sweet red peppers
2 tablespoons butter
3 cloves garlic; minced
salt
freshly ground pepper
1 cup dry white wine
1 can (5 oz) clams; drained
1 teaspoon fresh thyme leaves; or
1/4 teaspoon dried thyme
1/2 cup minced fresh parsley
1/2 pound capellini (fresh or dried)
3 tablespoons grated Parmesan cheese

Core and seed red peppers; cut into thin strips. In heavy skillet, melt half the butter; add red peppers and 1 clove of minced garlic. Cook over medium heat, stirring often, until peppers are tender, about 10 minutes. Season with salt and pepper to taste. In saucepan, melt remaining butter over medium heat; add remaining garlic and cook, stirring, for 1 minute. Add wine, clams and thyme; simmer for 5 minutes. Add parsley, and salt and pepper to taste. Meanwhile, in large pot of boiling water, cook capellini until al dente (tender but firm); drain. Spoon capellini onto warmed dinner plates. Pour sauce over it. Arrange sautéed red peppers around pasta. Sprinkle pasta with Parmesan. Serve immediately.

Contributor: Smart Cooking - Anne Lindsay

Yield: 3 servings

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