Preheat oven to 375 degrees F (190 degrees C).
Peel and dice
into small pieces, and set aside.
Garlic (6 cloves)
and set aside.
Fresh Basil (2/3 cup)
leaves from their stems. Chiffonade the basil by stacking leaves into a neat pile. Roll the leaves lengthwise tightly into a cigar shape and slice very thinly across. Fluff the chiffonade with your fingers and place in a small bowl.
Fresh Parsley (3 Tbsp)
Fresh Oregano (1/3 cup)
leaves from their stems. Set aside several parsley leaves for garnish. Roughly chop remaining parsley with oregano leaves, and add to bowl.
into a second small bowl. Discard any seeds and set juice aside.
Heat a medium saucepan of water over high heat and bring to a boil.
Prepare a medium bowl with ice water.
Cut a two inch x shape, centered on the bottom end of the
. Place the tomatoes in the boiling water for thirty seconds and transfer to ice water.
When the tomatoes have cooled, peel the skin from the tomatoes and discard skins. With the top of each tomato facing upwards, slice each tomato in half across horizontally. Using your fingers, discard the seeds and the interior flesh.
Lay the tomato halves flat on the cutting board and slice the halves across horizontally. Dice the tomatoes into quarter inch pieces and set aside.
Whole Cooked Clams (1 lb)
Butter (1/4 cup)
Olive Oil (1 Tbsp)
in a large saucepan over medium heat.
Add onion and cook for five minutes until soft.
Add garlic and
Crushed Red Pepper Flakes (1/4 tsp)
and sauté for one minute.
White Cooking Wine (1/2 cup)
Clam Juice (1/2 cup)
, half a cup of water, and bring to a boil.
Reduce heat and simmer for five minutes.
Add chopped clams and bring back to a boil.
Linguine (8 oz)
, stir, cover, and simmer until clams open and pasta is al dente, about seven minutes.
Add the diced tomatoes, lemon juice, basil, parsley, and oregano to the broth.
Salt (1/4 tsp)
, stir, cover, and simmer for two minutes more.
Using your hands, moisten the outside of
with a little bit of water. Place in oven directly on wire rack and bake for three minutes.
Remove baguettes from oven and hold for plating.
Place the pasta into two bowls, making sure both bowls get plenty of whole clams. Ladle the broth into each bowl. Garnish with remaining parsley leaves. Serve the baguette on the side.