Fresh Garlic Linguine with Clams

Ingredients

• 9 ounce angel hair pasta refrigerated
• 3 ounces asiago cheese divided grated
• 0.3 cup cooking wine dry white
• 0.3 cup parsley fresh divided finely chopped
• 4  garlic cloves minced
• 24  littleneck clams scrubbed
• 2 teaspoons olive oil 
• 0.5 cup bottled roasted bell peppers red chopped

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain, reserving 1/4 cup pasta water.
3. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat.
4. Add garlic and bell peppers. Cook 1 minute, stirring constantly.
5. Add clams and wine. Cover and cook 3 to 4 minutes or until shells open.
6. Add pasta and half of parsley to clams in pan, tossing well to blend.
7. Add reserved 1/4 cup pasta water and half of cheese, tossing well to blend.
8. Sprinkle remaining parsley and cheese evenly over each serving.