Recipe courtesy of Gourmet Magazine

Linguine with Tomato Basil Clam Sauce

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  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. In a 6 quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
  4. 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