Clams sautéed with peppers

Ingredients:

• 3 tablespoons of olive oil
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon of red pepper flakes
• 2 pounds of littleneck clams
• 1/2 cup of white wine
• 1/4 cup of fresh chopped parsley
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large sauté pan over medium-high heat.
2. Add red and yellow peppers and onions to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.
3. Stir in garlic and red pepper flakes and cook for another minute.
4. Stir in the clams and pour in the white wine.
5. Bring the mixture to a boil, then reduce the heat to medium and cover the pan.
6. Cook for 8-10 minutes, or until the clams have opened and the liquid has reduced by half.
7. Remove from heat, add parsley, salt, and pepper to taste and serve.

Serving suggestions:

Clams sautéed with peppers can be served as an appetizer or a main dish. We recommend serving it with crusty bread or over linguine pasta for heartier meal. Garnish with additional parsley if desired.

Verdict:

This dish is bursting with flavor – the sweetness of peppers along with the briny clams and a hint of heat from the red pepper flakes. The addition of white wine brings a bright acidity to the dish that balances everything out. It’s perfect for a cozy night in or for entertaining guests!