On Weekdays, I always watch The Chew at 1:00 PM, it’s a must for me…I love that show! Of all of the fantastic recipes they have showcased over the years, Mario Batali’s Linguine and Clams really stuck out for me. Every time I make it, I think of my Dad, because EVERY Friday night that’s what he made! He used canned clams, but it was always really good. But Mario Batali kicks it up a notch with the garlic, red pepper flakes, Littleneck clams and, of course, the WINE, which makes it soooo gooood. Thanks to Mario Batali for making my afternoons a little bit of a learning experience.
Here is what you’ll need to make Mario Batali’s Linguine and Clams:
2 tablespoonsKosher Salt
1 lb Linguine
4 tablespoons Extra Virgin Olive Oil
4 cloves Garlic (thinly sliced)
1 lb New Zealand Cockles (or 24 Manila or Littleneck Clams) scrubbed
1 tablespoon Red Pepper Flakes
1 cup Dry White Wine
1/2 bunch Italian
This dish has always been one of my favorites! Now I get to try it made by a professional! I can’t wait! For the full instructions, head over to ABC.com now. Enjoy!
