Roving IQ: Mario and Linguine

Photo: Epicurious
In my effort to cook more and to cook more traditionally Italian recipes, I purchased Mario Batali's Molto Italiano: 327 Traditional Italian Recipes to Cook at Home on a recommend from a friend. I've just begun thumbing through the recipes and delicious-looking photos, but a few have already been added to my "must make" menu. In search of more from Mario, I found this Linguine with Clams recipe from and decided it seemed like something I could pull off without massive amounts of culinary know-how. Now, I just need some of these signature orange Crocs and clams - where do I find those in the Midwest? 

Linguine con le Vongole (Linguine with Clams)


  • 3 tablespoons kosher or coarse sea salt
  • 1 pound linguine
  • 12 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
  • 1 tablespoon plus 1 teaspoon red pepper flakes
  • 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


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.


Erin O'Riordan said...

Looks delicious!

Jules8 said...

Hello Erin! It does look delicious. I'll be sure to post results once I make it.

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