Linguine with Tomato-Basil Clam Sauce

• 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.
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, reserving liquid.
6. In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente.
7. Drain linguine in a colander.
8. 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.
9. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes.
10. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.

tomatoes, littleneck clams, water, linguine, garlic, extravirgin olive oil, fresh basil

Taken from www.epicurious.com/recipes/food/views/linguine-with-tomato-basil-clam-sauce-14015 (may not work)