| 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 |
T |
Extravirgin olive oil |
| 1/2 |
t |
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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