Mario Batali

Mario Batali's photo: A common question i get on twitter (in fact, i got it today)...what's your favorite pasta dish??? my answer: LINGUINE W CLAMS!! there is nothing more deliciously simple than this recipe from Molto Gusto. Make it tonight and tell me you don't agree. LINGUINE WITH CLAMS Recipe courtesy of Molto Gusto (ecco 2010) Serves 6. Kosher salt 6 tablespoons extra virgin olive oil 3 garlic cloves, minced 6 tablespoons dry white wine 1 tablespoon hot red pepper flakes 1 pound small clams, such as Manila, or cockles, scrubbed 1 pound dried linguine cup coarsely chopped fresh Italian parsley Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt. Meanwhile, combine the oil and garlic in a large pot and cook, stirring, over medium- high heat until the garlic is softened, about 1 minute. Add the wine, red pepper flakes, and clams, cover, and cook, shaking the pot occasionally, until the clams open, about 5 minutes; transfer the clams to a bowl as they open. Remove the pot from the heat. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1⁄2 cup of the pasta water. Add the pasta and 1⁄4 cup of the reserved pasta water to the clam broth and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the clams, with their juices, and toss until just heated through. Stir in the parsley and serve immediately.

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April 3, 2012A common question i get on twitter (in fact, i got it today)...what's your favorite pasta dish??? my answer: LINGUINE W CLAMS!! there is nothing more deliciously simple than this recipe from Molto Gusto. Make it tonight and tell me you don't agree.


LINGUINE WITH CLAMS
Recipe courtesy of Molto Gusto (ecco 2010)

Serves 6.

Kosher salt
6 tablespoons extra virgin olive oil
3 garlic cloves, minced
6 tablespoons dry white wine
1 tablespoon hot red pepper flakes
1 pound small clams, such as Manila, or cockles, scrubbed
1 pound dried linguine cup coarsely chopped fresh Italian parsley

Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt.
Meanwhile, combine the oil and garlic in a large pot and cook, stirring, over medium- high heat until the garlic is softened, about 1 minute. Add the wine, red pepper flakes, and clams, cover, and cook, shaking the pot occasionally, until the clams open, about 5 minutes; transfer the clams to a bowl as they open. Remove the pot from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1⁄2 cup of the pasta water.

Add the pasta and 1⁄4 cup of the reserved pasta water to the clam broth and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the clams, with their juices, and toss until just heated through. Stir in the parsley and serve immediately.

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