In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes. In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat. Strain liquid into a small bowl leaving any sand particles behind. Rinse pot and return strained liquid back into the pot. In a 6quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander. While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste. Yield: 4 servings Recipe by: COOKING LIVE SHOW #CL9219
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|Serving Size: 1 Serving (725g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 178 (21%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 163.5mg||50 %|
|Sodium 83.6mg||3 %|
|Potassium 1517.4mg||40 %|
|Total Carbohydrate 143.6g||42 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 137.8g|
|Protein 30g||43 %|
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Calories per serving: 861
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