INGREDIENTS

• 1 teaspoon slivered garlic
• 1 red bell pepper, small diced
• 1 yellow bell pepper, small diced
• 24 littleneck clams
• 2 cups white wine
• 2 tablespoons chopped parsley
• Olive oil, as needed
• Salt and pepper to taste

DIRECTIONS

1. Preheat the grill to medium-high.
2. In a heavy-bottomed sauce pan, heat 4 tablespoons of olive oil and sauté the garlic and peppers. Add the clams and with wine and cover. Allow the clams to steam until they are open, about 5 minutes. Add the parsley last and season with salt and pepper to taste.
3. Boil the Fettuccine.
4. Add the clams and claim juice over the Fettuccine and serve