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Gourmet Chef & Firefighter, Steve Lash’s Infamous Linguine & Clams Created On Ingredients 1 Tbsp. Basil 1/2 Tsp. Oregano 1 Tsp. Parsley 1/2 Cup Minced Garlic 1 Medium Finely Chopped White Onion 1/4 Cup Finely Chopped Red Bell Pepper 1/2 Cup Finely Chopped White Mushroom 2 – 6 ½ Oz. Cans Chopped Clams 1 – 16 Oz. White Cooking Wine 1 - 8 Oz Bottle Clam Juice 2 Doz. Little Neck Clams 1/3 Lb. Butter 1 Lb. Linguine 2 Tbsp. Olive Oil Cooking In a large (12 to 14 inch) Pan, combine Onion, Garlic, and Butter and heat over medium heat until the Onion starts to clarify. Next, add the Basil, Oregano and slowly pour the white wine in while stirring. Add the Clam Juice and bring to a simmer Then, add the Canned Clams, Bell Peppers and Mushrooms. Bring back to a simmer and add the Little Neck Clams, Parsley and cover the pan. In a few minutes, the clams will open. Serve over Linguine, or your favorite pasta, that has been cooked in a separate pot. And make sure there’s lots of bread on the table to soak up what’s left on your plate! This recipe serves 4. One vote of confidence for this recipe – FF Lash is perhaps our most talented firefighter/chef. While all his dishes are fantastic, this one is a department favorite. Steve swears this recipe serves 4 hungry firemen, but there’s never any left!! Steve also said if there are any questions about this recipe to call him at home, but then he left without giving his number. If anyone sees Steve, tell him I’m not talking to him. Enjoy!!

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