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Capellini With Clam Sauce

pasta, shellfish

2 sweet red peppers
2 tablespoons extra virgin olive oil
4 cloves garlic; minced
salt and pepper
1 cup dry white wine
2 cans (5 oz) clams; drained
1 teaspoon chopped fresh thyme leaves; or
1/2 teaspoon crushed dried
pinch hot red pepper flakes
1/2 cup minced fresh parsley
1/2 pound capellini
1/2 cup grated Parmesan cheese

Core and seed red peppers; cut into thin strips. In heavy nonstick skillet, heat half of the oil over medium heat. Add red peppers and half of the minced garlic; cook, stirring often, until peppers are tender, about 10 minutes. Season with salt and pepper to taste. Meanwhile, in saucepan, heat remaining oil over medium heat. Add remaining garlic; cook, stirring, for 1 minute. Add wine, clams, thyme and hot pepper flakes; simmer for 5 minutes. Add parsley and salt and pepper to taste. In large pot of boiling water, cook capellini until al dente (tender but firm); drain and arrange on warm plates. Pour sauce over pasta; surround with sautéed red peppers. Sprinkle with Parmesan cheese.

Contributor: The Canadian Press

Yield: 4 servings

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