Linguine With Clams And Tomatoes

Preparation

1. Step 1

   Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.

2. Step 2

   Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.

3. Step 3

   Bring water to a boil for the linguine in a covered pot.

4. Step 4

   Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.

5. Step 5

   Cook the linguine according to package directions.

6. Step 6

   Remove the clams from their shells, and pour any reserved liquid from them into the pot.

7. Step 7

   Wash and dry basil, and cut into thin strips.

8. Step 8

   Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.