STEAMED CLAMS WITH CILANTRO AND RED PEPPER

As a fan of pasta, due to a wheat allergy I always use rice pasta, I toss a lot of things over it to have a quick and easy dinner. This is one of my favorite meals, so simple and so perfect. Jane loves this dish too; when she comes over no clam is safe. So boil up some linguini and serve the clams and broth over that for a yummy meal. You can even throw in some fresh minced clams (those from the fishmonger are far superior to those in a tin) at the end to make it a bit more saucy.


5 tablespoons unsalted butter (I've replaced the butter with olive oil and it was still great)
1 1/2 cups thinly sliced green onions
1 1/4 cups chopped fresh cilantro
2 cups sake or dry vermouth
4 garlic cloves, pressed
1 teaspoon Worcestershire sauce
1/2 teaspoon dried crushed red pepper
4 dozen littleneck clams, scrubbed


Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.

Makes 6 servings.

Who's going to be the first to try this and thank me profusely?