The Recipe

Clam and Red Pepper Penne

Name: Clam and Red Pepper Penne
Yield: Makes 6 servings
Ingredients: About 4 pounds clams in shells (see notes), suitable for steaming (2 in. wide), scrubbed; 2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc; 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped; 1 onion (8 oz.), peeled and finely chopped; 1 tablespoon butter or olive oil; 2 tablespoons mustard seeds; 1 tablespoon grated lemon peel; 3/4 teaspoon dried thyme; 4 to 5 cups fat-skimmed chicken broth; 12 ounces dried penne pasta (about 4 cups); Grated parmesan cheese; 1/2 cup finely chopped parsley or fresh cilantro

COOK TIME : a few secondsPREP TIME : a few seconds

By SunsetFrom Myrecipes

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Ingredients

DESCRIPTION

Notes: For a shortcut, you can substitute 1 can (10 oz.) whole baby clams for the fresh clams. Skip step 1; instead, drain clams, reserving juices. Add juices, 1 bottle (8 oz.) clam juice, 2 cups wine, and enough broth to make 8 cups total in step 3. PREP AND COOK TIME: About 50 minutes.

INGREDIENTS

About 4 pounds clams in shells (see notes), suitable for steaming (2 in. wide), scrubbed
2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped
1 onion (8 oz.), peeled and finely chopped
1 tablespoon butter or olive oil
2 tablespoons mustard seeds
1 tablespoon grated lemon peel
3/4 teaspoon dried thyme
4 to 5 cups fat-skimmed chicken broth
12 ounces dried penne pasta (about 4 cups)
Grated parmesan cheese
1/2 cup finely chopped parsley or fresh cilantro