Linguine with Vodka, Clam & Tomato

Ingredients::

½ glass red wine
400g/14oz can tomatoes
1 tbsp tomato purée
1 garlic clove, crushed
2 tbsp vodka
salt
freshly ground black pepper
16 clams
16 cockles
200g/7oz linguine
To serve
2 tbsp fresh dill, chopped
drizzle of olive oil

Bring two large pans of salted water to the boil.
Cook the linguine in the boiling water for 8-10 minutes, or according to packet instructions.
Wash the clams and cockles in plenty of cold water and discard any that won't close when tapped lightly.
Remove the barnacles off the clams and cockles and pull out any fibrous beards.
Place the clams and cockles in the second pan of boiling water and cook for 3-4 minutes, or until they open.
Meanwhile, heat the red wine, tomatoes, tomato purée, garlic clove, and vodka in a medium pan and reduce for 5-6 minutes, stirring occasionally.
Season to taste, and transfer to a food processor.
Blend until smooth and return to the pan.
Drain the cockles and clams and add to the pan.
Drain the linguine and transfer to the pan. Toss together and warm gently over a low heat.
Transfer the pasta to serving plates and drizzle with olive oil.
Finish by garnishing with the dill.

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