| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive11 | 1 | servings | ||
INGREDIENTS
| 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 |
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 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 Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9219 Converted by MM_Buster v2.0l.
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