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 epicurious.com 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)

Ingredients: 

  • 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

Directions: 

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.

1 comment:

Jules8 said...

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

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