Linguini with Clams

TIP
Soak clams in cold water with a little flour for 10 minutes and rinse prior to cooking (this will allow the clams to suck in the floured water and spit out the sand). Discard any clams that remain open when tapped with fingers before cooking. 
Clams in the shell should open as they cook. 
Remove them as they open and continue cooking until all are opened.
Discard any clams that remain closed after cooked.
 

For the roasted peppers:
2 medium yellow bell peppers
2 medium red bell pepper
1 tablespoon olive oil

For the clams:

1/4cup olive oil
3 pounds small, fresh clams, well rinsed
3 garlic cloves, chopped
1 tablespoon chopped fresh Italian parsley
1/2 lemon
1/2 cup dry white wine
Freshly ground pepper

For the pasta and sauce:

1/3 cup olive oil
3 garlic cloves, sliced
1 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh Italian parsley
1/2 cup dry white wine
5 teaspoons salt (for pasta water)
1 pound dry spaghetti
2 tablespoons extra virgin olive oil

To prepare the roasted peppers: Preheat the broiler. Brush the peppers with 1 tablespoon of the olive oil. Put in an ovenproof skillet and place under the broiler. Cook, turning frequently, until skin is evenly charred on all sides. Let cool. Peel the peppers and discard the seeds, stems, and skin. Cut lengthwise into thin strips.

To prepare the clams: Heat the olive oil in a large high-sided sauté pan over high heat. Add the clams, garlic, and parsley. Squeeze the lemon to release the juice over the clams, and then add the lemon it to the pan. Add the wine and a pinch of pepper. Cover and bring to a boil. Cook until the clams begin to open, 2-3 minutes. Be careful not to overcook. Transfer the clams to a baking sheet to cool. Strain the clam broth into a medium bowl and reserve. Remove the clams from their shells by gently scraping with a small spoon and place in a small bowl. Reserve the empty shells.

Bringing it all together:
Put the shells in a large stockpot. Add 5 quarts of water and 5 teaspoons of salt. Bring to a boil over high heat. Reduce the heat and simmer 30 minutes.

Remove the clam shells from the water with tongs or a skimmer and discard however, (I save a few shells to garnish the plate). Add enough water so you have 5 quarts again. Bring to a boil over high heat. Add the pasta and cook until al dente. Transfer to a colander and drain.

While the pasta is cooking, heat the remaining 1/3 cup olive oil in a large sauté pan over medium-high heat. Add the garlic, red pepper flakes, and half the parsley. Cook 2-3 minutes. Add the wine and cook until nearly evaporated, about 5 minutes. Add the roasted peppers, the clams, and their reserved broth. Bring to a boil and season with salt. Add the drained pasta.  Add the remaining parsley. Toss to mix well, drizzle with extra-virgin olive oil, and season with pepper.
Serve with crusty garlic bread (Recipe on this blog)