Clams With Linguine

• 18 cherrystone clams
• 1/2 pound small zucchini
• 4 red ripe tomatoes, about 3/4 pound, peeled
• 1/4 cup olive oil
• 2 tablespoons finely minced garlic
• 18 teaspoon hot red pepper flakes
• Salt to taste if desired
• Freshly ground pepper to taste
• 18 whole basil leaves, rinsed and patted dry
• 1/2 pound freshly made or dried linguine

1. Shuck clams or have them shucked.
2. Reserve the juice and clams separately.
3. Chop or slice clams coarsely.
4. There should be about 1 cup chopped clams and 2 cups juice.
5. Trim off ends of zucchini.
6. Cut zucchini lengthwise into quarters and each quarter into thin slices crosswise.
7. There should be about 2 cups.
8. Cut tomatoes into 1/2-inch cubes.
9. Bring 2 1/2 quarts of water to boil.
10. Heat olive oil in a skillet and add garlic and pepper flakes.
11. Cook briefly, stirring, and add zucchini and tomatoes.
12. Sprinkle with salt and pepper and stir.
13. Add reserved clam juice.
14. Bring to boil and add basil leaves.
15. Drop linguine into the water.
16. If the pasta is fresh, cook 1 to 1 1/2 minutes; if dried, cook 9 minutes or to desired degree of doneness.
17. Drain quickly.
18. Put linguine in the sauce and add clams.
19. Toss to blend.
20. Serve immediately.

cherrystone clams, zucchini, red ripe tomatoes, olive oil, garlic, hot red pepper, salt, freshly ground pepper, basil, linguine

Taken from cooking.nytimes.com/recipes/3131 (may not work)