Linguine With Tomato Basil Clam Sauce

Recipe Ingredients

1 lb	454g / 16oz	Plum tomatoes
3		Littleneck clams - scrubbed well
1/4 cup	59ml	Water
1/2 lb	227g / 8oz	Linguine
3		Garlic cloves - minced
1 tablespoon	15ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Dried hot red pepper flakes
1/2 cup	20g / 0.7oz	Fresh basil leaves - chopped

Recipe Instructions

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 6-quart 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

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9219) - from the TV FOOD - NETWORK

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