Pay close attention to the clams when scrubbing them. If some are opened slightly, give them a gentle tap. If they close, they're fine; if they don't, discard them. If any clams remain closed after they have cooked, discard them as well.
Oxmoor House APRIL 2009
1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and bell peppers. Cook 1 minute, stirring constantly. Add clams and wine. Cover and cook 3 to 4 minutes or until shells open.
3. Add pasta and half of parsley to clams in pan, tossing well to blend. Add reserved 1/4 cup pasta water and half of cheese, tossing well to blend. Sprinkle remaining parsley and cheese evenly over each serving.
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