Mario Batali’s Linguine with Clams

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] Kosher salt 6 tbs. extra-virgin olive oil 3 garlic cloves, minced 6 tbs. dry white wine

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • Kosher salt
  • 6 tbs. extra-virgin olive oil
  • 3 garlic cloves, minced
  • 6 tbs. dry white wine
  • 1 tbs. hot red pepper flakes

[/ingredients-left]
[ingredients-right]

  • 1 lb. small clams, such as Manila, or cockles, scrubbed
  • 1 lb. dried linguine
  • 1/3 cup coarsely chopped fresh Italian parsley

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Bring 6 quarts water to boil in large pot and add 3 tbs. salt. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Meanwhile, combine oil and garlic in large pot and cook, stirring, over medium- high heat until garlic is softened, about 1 minute. Add wine, red pepper flakes, and clams. Cover and cook, shaking pot occasionally, until clams open, about 5 minutes; transfer clams to bowl as they open. Remove pot from heat. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Drop pasta into boiling water and cook until just al dente. Drain, reserving about 2/3 cup pasta water. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Add pasta and cup pasta water to clam broth, and toss over medium heat until pasta is well coated (add splash more pasta water if necessary to loosen sauce). Stir in clams, with their juices, and toss until just heated through. Stir in parsley and serve. Serves 6.[/step-item][/step-list-wrapper]

MOLTO GUSTO: EASY ITALIAN COOKING,” BY MARIO BATALI AND MARK LADNER, COPYRIGHT © 2010 BY MARIO BATALI, IS PUBLISHED AT $29.99 BY ECCO/HARPERCOLLINS, 10 EAST 53RD STREET, NEW YORK, NEW YORK, 10022 PHOTOS: QUENTIN BACON

Originally Published in Reader's Digest

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