*  Exported from  MasterCook  *
                       Linguini With White Clam Sauce
 Recipe By     : Cooking Live Show #CL8905
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      dozen         littleneck clams -- scrubbed well
      1/2  cup           dry white wine
    1      pound         thin linguine
    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.
 Yield: 4 servings
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