Preparation:
- 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 6 quart kettle,
bring 4 quarts salted water to a boil and cook
linguini until al dente.
- Drain linguin in a
colander.
- While linguini 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 linguini, basil,
remaining 12 clams in their shells, and any
liquid in bowl and toss well with salt and pepper
to taste
- Yield: 4 servings
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