Mario’s Linguine with Clams

If you’re a fan of pasta with shellfish then you can’t go wrong with Mario Batali’s Linguine with Clams.
Speaking of Mario, I’ve been enjoying the old reruns of Molto Mario on the the new
Cooking Channel on cable, have you seen it yet? Although it’s owned by the Food Network it’s a refreshing change from all the competitions and the other over done shows that go on there.
What you’ll love about this recipe is the light garlicky tomato and wine sauce that the clams and pasta bathe in, the flavors are amazing together!
Here’s the recipe which I slightly adapted. You might even want to consider this for Fathers Day, it’s that good!
Linguine with Clams
3 tablespoons kosher salt
1 pound linguine
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced, I used 10
1 pound littleneck clams, scrubbed, I used 4 1/2 pounds, this was a main dish
1 tablespoon plus 1 teaspoon red pepper flakes, I used a little less but added more on my plate
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped I added some basil too.

Here’s what you do:

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
Of course you’ll need some crusty garlic bread to sop up all that yummy sauce, so here’s the recipe!
Garlic Bread with Herbs
1 stick butter (1/2 cup), at room temperature
2 garlic cloves, mashed into a paste with a pinch of salt and olive oil
2 tablespoons each of chopped fresh parsley and basil
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil
Preheat oven to 375 degrees F.

For the bread, stir together the butter, mashed garlic, and herbs in a small
bowl and season with salt and pepper. Cut open the bread lengthwise and spread the garlic mixture over the halves. I cut mine in quarters so it was easier to fit on the baking sheet.
drizzle with a little olive oil. Bake for 15 minutes or until nicely golden.
Happy Fathers Day to all the Dads out there!
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Comments

  1. This brings back memories of life in New England, clams with everything.

    Delish…my mouth is watering once again Marie. Your photos are so clear and colorful girl…good job!

  2. I have never seen Mario on TV other than on Iron Chef. He is not on our Canadian Food Network but I do follow many of his delicious recipes. This one is a winner:D

  3. Oh Marie – If I show this to my husband, THIS is what he’d ask for for Father’s Day dinner.

  4. I just made Mario’s ricotta budino from the old Molto Mario cookbook, I loved his old show in Food Network, and wish it were still on, he is the only one (besides Ina) who can really cook on that channel!

    Great looking dish for Father’s Day!
    Hope Tony enjoys his day!

  5. One of my favorite dishes ever, Marie! Yours looks beyond fabulous. My mouth is so watering. And I’m with you…the Cooking Channel is a breath of fresh air. Have you seen David Rocco in Italy? Fun show. Hungry now.

  6. This looks delicious! I love seafood and pasta. Such a wonderful pairing.

  7. I think this is a recipe that everyone should have in their repertoire! Awesome.

  8. Looks great Marie! I like that red chile pepper in your photo too. This is sure to be a hit on Sunday, or any day.
    LL

  9. I’m a seafood fanatic so I’d eat this anytime!

    I ♥ Mario Batali!

  10. Hi Marie, I was hoping I could ask a quick question about this recipe. I have had something very similar to this at a few nice Italian restaurants and always enjoyed it. I tried to make it for myself a while back, and for some reason it came out tasting a lot fishier than I had ever had it before. Do you know of a trick to keep the fishines to a minimum, other than finding the freshes clams available? I live in Seattle so I don’t have a problem with fresh seafood. Just with fishy tasting dishes! Thanks so much!

  11. My cable line-up doesn’t carry the new Cooking Channel, boo hoo. Dish looks very tempting as does that garlic bread…and you didn’t burn it like most of us do! :)

  12. I miss Molto Mario and I am so glad to hear that it is on the Cooking Channel.

    I can’t wait to try the linguine with clams. We get great local clams that would be perfect in this dish. Oh, and the garlic bread looks amazing!

  13. My step-dad would totally love this for fathers day! Yum! And I love how much red pepper there is in the recipe.

  14. Darien, The only thing I can tell you from experience is that fish, shellfish, and any type of seafood tastes fishy only when it’s not fresh. Smell everything before you buy it. Living in Seattle you shouldn’t have any problem. Try again, maybe next time will be better for you.

  15. Another great recipe from Mario.

  16. Marie, it is only you who can make grlic bread look like THAT!!! Wow! I can almost hear the crunch biting into it!!
    As for the pasta…..You and Mario make a perfect plate of pasta!!

  17. It looks delicious but after I had the reaction to Cobia fish (see my 2 posts from last week) I think I will stay away from fish in any form and just stick with the pasta.
    Joyce

  18. Marie

    This is a nice change from the linguine with white sauce; I love it and will make it as soon as I find out where to bu shellfish around here.

  19. This is so perfect – summer, light, dancing colors. And I keep meaning to make it…I never watch Food Network because I got tired of the cooking challenges. Would be nice to see a plain, old cooking show again! Especially with a recipe as luscious as this!

  20. Anonymous says:

    Everything about that looks yummy and decadent. I can’t help but stare and drool.

  21. How can you possibly go wrong – all the elements are fabulous

  22. Oh how yummie! The pasta with clams look just unbelievable delicious…and what a great combination with the garlic bread. Looks awesome :-)

  23. Good job I came over here after my dinner.. spaghetti alla amatricana… delicious.. but enjoy this recipe too.

  24. This makes my mouth water!! Nice dish:)

  25. Molto Mario was a fag show and I saw the book on sale. Your clams & pasta dish is making me want to go grab/buy it now!

  26. Oh my goodness Marie, have I really missed so much?? :) This is a classic and looks fabulous. I love that you added more clams, it looks so hearty and beautiful!!

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