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Mario Batali's Linguine with Clams

Mario Batali
Servings: 4-6
1 to 30 min

One of Mario's favorite recipes!

  • Ingredients
  • step-by-step directions
Mario Batali's Linguine with Clams
  • 2 tablespoons Kosher Salt
    1 lb Linguine
    4 tablespoons Extra Virgin Olive Oil
    4 cloves Garlic (thinly sliced)
    1 lb New Zealand Cockles (or 24 Manila or Littleneck Clams) scrubbed
    1 tablespoon Red Pepper Flakes
    1 cup Dry White Wine
    1/2 bunch Italian
  • In a large pot over medium high heat, combine 8 quarts of water to boil and salt.
  • In a large sauté pan over medium high heat, heat 4 tablespoons olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and red pepper flakes and saute 1 minute. Add wine and cook uncovered, just until clams open, 4-5 minutes.
  • Add linguine to boiling water and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
  • Reserve 1/2 cup of cooking water, then drain linguine and add to pan. Cook over high heat, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some reserved cooking water to keep moist. Remove from heat. Add parsley, tossing to coat. Transfer to dish and serve immediately.
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