INGREDIENTS

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.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8905 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

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