Method

Roast peppers: Place on an oven rack directly over a medium high flame and char the skin all over, move to a bowl and cover with plastic wrap (this will help them continue to soften and create steam making the skin easier to remove). When they are cool remove the charred skin, stem and seeds. Dice the roasted peppers and reserve along with any pepper juices.

Cook clams and mussels: In a medium size sauté pan that will fit in the steam oven (use 2 pans if needed) heat the olive oil over medium high and add the garlic, sauté until golden brown and stir in the chili paste. Add the clams and mussels, gently sauté until the shells are hot. Add the white wine and place directly into the steam-combi oven set to steam at 212 degrees. Cook for approximately 14-15 minutes or until all of the shells begin to pop open. Remove from the oven and remove the clams and mussels from the pan leaving the cooking liquid in the pan.

Meanwhile cook the pasta: Bring a large pot of lightly salted water to a boil. Add the pasta, maintain a boil and cook pasta until al dente or desired doneness. Remove to a colander and drain.

Finish and serve:  Return the pan to medium-high heat and reduce the cooking liquid by about half and then add the peppers, capers and half of the butter to emulsify. Add in the pasta, herbs and remaining butter and toss until the pasta is well coated in the sauce. Add half of the clams and mussels back to the pasta and give a gentle toss. Plate each portion in a large shallow bowl topped with the rest of the mussels and clams. Grilled garlic bread makes and excellent side.