Linguine With Clams And Tomatoes

• 4 cloves garlic
• 1 tablespoon fresh thyme, or 1 teaspoon dried
• 1/2 cup dry white wine
• 12 large clams in the shell
• 1 1/2 pounds ripe field tomatoes, or 2 cups canned no-salt-added tomatoes
• 1/2 cup fish stock or bottled clam juice
• 8 ounces fresh linguine, eggless if possible
• 5 fresh large basil leaves

1. Slice the garlic and chop the fresh thyme.
2. Combine with wine in a pot large enough for all ingredients.
3. Scrub clams and add to pot.
4. Bring to a boil and cook until the clam shells open.
5. As they open, remove them from the pot and set aside.
6. Continue cooking broth until it is reduced by half.
7. Bring water to a boil for the linguine in a covered pot.
8. Wash and trim the tomatoes, and cut in half.
9. Squeeze out the seeds.
10. Chop tomatoes in a food processor or with a knife.
11. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
12. Cook the linguine according to package directions.
13. Remove the clams from their shells, and pour any reserved liquid from them into the pot.
14. Wash and dry basil, and cut into thin strips.
15. Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.

garlic, fresh thyme, white wine, shell, tomatoes, fish stock, fresh linguine, basil

Taken from cooking.nytimes.com/recipes/11841 (may not work)