1 pound plum tomatoes 3 dozen littleneck clams, cleaned 1/4 cup water
1/2 pound dried linguine
3 cloves garlic, minced
1 tablespoon extra virgin olive oil
1/2 teaspoon dried hot red pepper flakes
1/2 cup fresh basil, chopped
Have ready a bowl of ice and cold water. Blanch tomatoes, two or three at a time, in a saucepan of boiling water 10 seconds and transfer to ice water. Peel, seed and dice tomatoes. Steam clams in water in a large heavy pot, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring as they open to a bowl. (Discard any unopened clams.) Remove pot from heat, reserving cooking liquid. Cook linguine in a 6-quart pot of boiling salted water until al dente and drain. While linguine is cooking, remove meat from the largest 24 clams with a small knife, discarding shells, and pulse in a food processor just until coarsely chopped. Stir chopped clams, tomatoes, garlic, oil and red pepper flakes into reserved cooking liquid and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells and any liquid in the bowl, and toss well with salt and pepper to taste.