Garlic Steamed Clams on Linguini from Limberis Seafood Processing Ltd.

4 to 6 dozen Manila North Cove clams
1 medium onion, chopped finely
2 tbsp olive oil 2 cloves garlic, chopped
1 small green pepper, diced
1/2 cup white wine
4 medium on the vine hot house tomatoes or 1, 28-oz tin diced tomatoes
cooked linguini
salt and pepper to taste
1/4 cup chopped parsley or basil
grated Parmesan cheese

Rinse clams in cold water. Drain well and discard any that do not close when tapped. Heat oil in a pot over medium heat. Add onion, garlic and green pepper, cook until tender, about 5 minutes. Add tomatoes and wine and simmer 5 minutes. Season with salt and pepper. Add Manila clams, cover and cook until they just open. Discard any clams that do not open. Spoon clams and sauce over bowls of hot linguini. Sprinkle generously with chopped parsley or basil and grated Parmesan cheese.

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