Linguini with White Clam Sauce

1. 1

   In a large pot combine the clams and white wine and bring to a boil.

2. 2

   Cover and steam the clams over moderately high heat about 5 to 10 minutes, checking them after 5 minutes and transferring them as they open to a bowl.

3. 3

   Discard any clams that do not open after 10 minutes.

4. 4

   Remove pot from heat and reserve the liquid in a measuring cup.

5. 5

   In another large pot bring at least 4 quarts salted water to a boil and cook the linguine until al dente, stirring occasionally.

6. 6

   Drain linguine in a colander.

7. 7

   With a small knife remove the meat from 24 of the largest clams, discarding the shells, and in a food processor pulse just until chopped coarse.

8. 8

   In a large pot heat the olive oil over moderately high heat and quickly toast the sliced garlic until just golden.

9. 9

   Add the hot pepper flakes and stir.

10. 10

    Add the reserved cooking liquid from the clams and bring to a simmer.

11. 11

    Stir in the pureed clams and simmer for 2 minutes.

12. 12

    Add the linguine, parsley, basil, remaining clams in their shells, salt and pepper and toss to combine.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.