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Mario Batali's Linguine with Clams

Serves 6

Originally aired

INGREDIENTS
  • Kosher salt
  • 6 tablespoons EVOO - Extra Virgin Olive Oil
  • 3 garlic cloves, minced
  • 6 tablespoons dry white wine
  • 1 tablespoon hot red pepper flakes
  • 1 pound small clams, such as Manila, or cockles, scrubbed
  • 1 pound dried linguine
  • 1 cup coarsely chopped fresh Italian parsley
PREPARATION

Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt. Meanwhile, combine the oil and garlic in a large pot and cook, stirring, over medium- high heat until the garlic is softened, about 1 minute. Add the wine, red pepper flakes, and clams, cover, and cook, shaking the pot occasionally, until the clams open, about 5 minutes; transfer the clams to a bowl as they open. Remove the pot from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 12 cup of the pasta water.

Add the pasta and 14 cup of the reserved pasta water to the clam broth and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the clams, with their juices, and toss until just heated through. Stir in the parsley and serve immediately.

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