Speaking of Mario, I’ve been enjoying the old reruns of Molto Mario on the the new
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:
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.
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
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.