Linguine with Tomato-Basil Clam Sauce

1. 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. 2

   Peel, seed, and dice tomatoes.

3. 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. 4

   (Discard any clams that are unopened after 10 minutes.)

5. 5

   Remove kettle from heat, reserving liquid.

6. 6

   In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente.

7. 7

   Drain linguine in a colander.

8. 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. 9

   Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes.

10. 10

    Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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