Linguine With Tomato Basil Clam Sauce
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
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
2
Peel, seed, and dice tomatoes
3
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
4
(Discard any clams that are unopened after 10 minutes
5
) Remove kettle from heat
6
Strain liquid into a small bowl leaving any sand particles behind
7
Rinse pot and return strained liquid back into the pot
8
In a 6 quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente
9
Drain linguine in a colander
10
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
11
Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes
12
Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste