INGREDIENTS

INSTRUCTIONS

1997    
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,

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