Linguine with spicy red clam sauce

So Jereme and I were discussing my "blog-worthy" recipes, and it turns out most of them are Italian dishes.  Go figure.  We moved to Cape Cod about a month ago and while quality beef is lacking here, there is an abundance of incredibly fresh seafood. He asked me to make him linguine with clam sauce, which turned into "how to use random stuff in your fridge".  Very easy, company-quality, and ready in 15 minutes.  Enjoy!

Linguine with spicy red clam sauce
1 package fresh linguine (we used Bertoli)
1 lb fresh littleneck clams, in shell
1/2 large red pepper, chopped
1/4 cup chopped fresh parsley
2 tbsp lemon juice
1/4 cup dry white wine
3 tbsp olive oil
1 shallot, chopped
3 large cloves garlic, chopped
3 pickled hot cherry peppers, chopped
4-5 tomatoes on the vine, chopped with juices saved
1/2 tsp red pepper flakes ( to taste - a little goes a long way!)
1/2 tsp rosemary
1/2 tsp oregano

Cook pasta according to directions

In a large saute pan, heat oil over medium heat.  Add red peppers and cook until soft and beginning to blacken,  about 3 minutes. Add shallots and garlic and cook until tender and shallots are translucent, about 2 minutes. Add tomatoes with juice, wine, lemon juice, pepper flakes, hot peppers, rosemary, and oregano; simmer on medium-low heat for about 10 minutes.  Add clams and cover; steam until clams open over low heat, about 5 minutes.  Discard any unopened clams, stir in parsley and serve over pasta.  Serve with Italian bread, and enjoy!

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