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!