Linguine with Tomato Basil Clam Sauce

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound plum tomatoes
  • 3 dozen littleneck clams, scrubbed well
  • 1/4 cup water
  • 1/2 pound linguine
  • 3 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dried hot red pepper flakes
  • 1/2 cup fresh basil leaves, chopped
Directions
  • 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 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


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