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Linguine with Tomato-basil Clam Sauce

10
Category : General

Yield: 1 servings

Ingredients (Help):
1 lb Plum tomatoes
3 Dozen littleneck clams;
-scrubbed well
1/4 c Water
1/2 lb Linguine
3 Garlic cloves; minced
1 tb Extravirgin olive oil
1/2 ts Dried hot red pepper flakes
1/2 c Fresh basil leaves; chopped

In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10
seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice
tomatoes.

In a large heavy kettle steam clams in water, covered, over moderately high
heat 5 to 10 minutes, checking after 5 minutes and transferring them as
they open to a bowl. (Discard any clams that are unopened after 10
minutes.) Remove kettle from heat. Strain liquid into a small bowl leaving
any sand particles behind. Rinse pot and return strained liquid back into
the pot.

In a 6quart kettle bring 4 quarts salted water to a boil and cook linguine
until al dente. Drain linguine in a colander.

While linguine is cooking, with a small knife remove meat from the largest
24 clams, discarding shells, and in a food processor pulse just until
chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes,
garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine,
basil, remaining 12 clams in their shells, and any liquid in bowl and toss
well with salt and pepper to taste.

Yield: 4 servings


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