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1
Separate and peel garlic cloves.
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2
(To facilitate, you can soak the separated cloves in enough warm water to cover for 1/2 hour).
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3
Cut the peeled cloves into broad, thin slices.
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4
Place 12 tablespoons of the olive oil in a very wide saute pan or Dutch oven over medium-high heat.
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5
Add the sliced garlic, reserving about 4 cloves worth of slices for later.
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6
Cook, stirring occasionally, until garlic is almost brown (about 5 minutes).
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7
While the garlic is cooking, place the contents of the 2 cans of tomatoes in a colander and, working over a sink, squeeze the tomatoes in your hands until the tomatoes are a coarse pulp.
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8
When the garlic is almost brown, add tomatoes to the pan.
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9
Add 1/2 cup shredded basil.
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10
Cook over medium heat for 10 minutes, uncovered, then remove from heat and reserve.
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11
Open the 12 large clams with a clam knife, reserving juice.
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12
Chop coarsely and reserve.
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13
Add the spaghetti to a large pot of salted boiling water.
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14
Cook until al dente (about 10 minutes).
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15
When pasta is done, drain through colander.
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16
Toss the hot linguine in colander with a little olive oil.
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17
Place the remaining 4 tablespoons of olive oil in the now empty pasta pot over high heat.
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18
Add the reserved 4 cloves of garlic cut in thin slices.
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19
Saute until almost brown.
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20
Add Manilla clams.
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21
Add another 1/2 cup of shredded basil.
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22
Add half of the reserved tomato sauce.
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23
Add a little bit of the reserved clam juice.
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24
Cover the pot and cook until the clams open.
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25
As soon as the clams open, add chopped clams and spaghetti.
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26
Mix well.
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27
Add additional sauce if desired.
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28
Add the remaining basil.
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29
Season to taste with salt and pepper.
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30
Turn out onto large pasta platter.
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31
Garnish with extra sprigs of basil.
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32
Serve immediately.
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33
Suggested drink: Gai, Trebbiano dei Colli Martani, Rocca di Fabbri
