Linguini With White Clam Sauce

Recipe Ingredients

4		Littleneck clams - scrubbed well
1/2 cup	118ml	Dry white wine
1 lb	454g / 16oz	Linguine, thin
		Salt - to taste
2 tablespoons	30ml	Extra-virgin olive oil
3		Garlic cloves - (to 4) - very thinly sliced
1 teaspoon	5ml	Hot pepper flakes
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/4 cup	36g / 1.3oz	Chopped fresh basil
		Freshly-ground black pepper

Recipe Instructions

In a large pot combine the clams and white wine and bring to a boil. Cover and steam the clams over moderately-high heat about 5 to 10 minutes, checking them after 5 minutes and transferring them as they open to a bowl. Discard any clams that do not open after 10 minutes. Remove pot from heat and reserve the liquid in a measuring cup.

In another large pot bring at least 4 quarts salted water to a boil and cook the linguine until al dente, stirring occasionally. Drain linguine in a colander.

With a small knife remove the meat from 24 of the largest clams, discarding the shells, and in a food processor pulse just until chopped coarse. In a large pot heat the olive oil over moderately-high heat and quickly toast the sliced garlic until just golden. Add the hot pepper flakes and stir. Add the reserved cooking liquid from the clams and bring to a simmer. Stir in the pureed clams and simmer for 2 minutes. Add the linguine, parsley, basil, remaining clams in their shells, salt and pepper and toss to combine. Serve immediately.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8905)

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