Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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4 dozen littleneck clams -- scrubbed well
1/2 cup dry white wine
1 pound thin linguine
salt
2 tablespoons extra-virgin olive oil
3 garlic cloves -- very thinly sliced
-- , (up to 4)
1 teaspoon hot pepper flakes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
freshly ground black pepper
In a large pot combine the clams and white wine and bring to a boil.
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. Discard any clams that do not open after 10 minutes.
Remove pot from heat and reserve the liquid in a measuring cup.
In another large pot bring at least 4 quarts salted water to a boil
and cook the linguine until al dente, stirring occasionally. Drain
linguine in a colander.
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. In a large pot heat the olive oil over moderately high
heat and quickly toast the sliced garlic until just golden. Add the
hot pepper flakes and stir. Add the reserved cooking liquid from the
clams and bring to a simmer. Stir in the pureed clams and simmer for 2
minutes. Add the linguine, parsley, basil, remaining clams in their
shells, salt and pepper and toss to combine. Serve immediately.
