INGREDIENTS

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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