INGREDIENTS

INSTRUCTIONS

Separate and peel garlic cloves. (To facilitate, you can soak the separated
cloves in enough warm water to cover for 1/2 hour). Cut the peeled cloves
into broad, thin slices.
Place 12 tablespoons of the olive oil in a very wide saute pan or dutch
oven over medium-high heat. Add the sliced garlic, reserving about 4 cloves
worth of slices for later. Cook, stirring occasionally, until garlic is
almost brown (about 5 minutes).
While the garlic is cooking, place the contents of the 2 cans of tomatoes
in a colander and, working over a sink, squeeze the tomatoes in your hands
until the tomatoes are a coarse pulp.
When the garlic is almost brown, add tomatoes to the pan. Add 1/2 cup
shredded basil. Cook over medium heat for 10 minutes, uncovered, then
remove from heat and reserve.
Open the 12 large clams with a clam knife, reserving juice. Chop coarsely
and reserve.
Add the spaghetti to a large pot of salted boiling water. Cook until al
dente (about 10 minutes). When pasta is done, drain through colander. Toss
the hot linguine in colander with a little olive oil.
Place the remaining 4 tablespoons of olive oil in the now empty pasta pot
over high heat. Add the reserved 4 cloves of garlic cut in thin slices.
Saute until almost brown. Add Manilla clams. Add another 1/2 cup of
shredded basil. Add half of the reserved tomato sauce. Add a little bit of
the reserved clam juice. Cover the pot and cook until the clams open. As
soon as the clams open, add chopped clams and spaghetti. Mix well. Add
additional sauce if desired. Add the remaining basil. Season to taste with
salt and pepper. Turn out onto large pasta platter. Garnish with extra
sprigs of basil. Serve immediately.
Suggested drink: Gaio, Trebbiano dei Colli Martani, Rocca di Fabbri
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4911
Converted by MM_Buster v2.0l.

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