Treat the seafood lover in your family to this wonderfully simple linguine with clams recipe from chef Mario Batali's "Molto Gusto" cookbook. Also try:Broccoli Rabe with Mozzarella Crema, Penne alla Puttanesca, and Spaghetti con la Sarde



Ingredient Checklist


Instructions Checklist
  • Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.

  • Meanwhile, heat oil and garlic in a large pot over medium-high heat. Cook, stirring, until garlic is softened, about 1 minute. Add wine, red-pepper flakes, and clams. Cover and cook, shaking the pot occasionally, until clams open, about 5 minutes. Transfer clams to bowl as they open; discard any unopened clams.

  • Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving about 1/2 cup pasta water.

  • Add the pasta and 1/4 cup reserved pasta water to the clam broth; stir and toss over medium heat until pasta is well coated, adding a splash or two more of reserved pasta water, if necessary, to loosen the sauce. Stir in clams, with their juices, and toss until just heated through. Stir in parsley and serve immediately.

Reviews (3)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
I think I needed to use about HALF of the suggested red pepper flakes... And I added some fresh squeezed lemon juice before serving. Great recipe!
Rating: Unrated
Made this on a weekend my girl friends and I went to a cabin at the coast. It was a success. I followed the recipe exactly, and the three of us ate all the clams but about half the pasta. Now I make it with a lower ratio of pasta to clams. Minimal ingredients, lovely presentation. Also too easy! It was so good. I served with a salad and crusty homemade bread.
Rating: Unrated
Easy family loved it! Serve with a crusty bread to soak up the delicious broth!