Linguine with clams from Mario Batali Holiday Food by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on December 04, 2012

    After frying sliced garlic in olive oil until golden brown, the clams were added and cooked (lid on) with white wine and chopped canned tomatoes, together with the juice of the tomatoes and some red pepper flakes. I used fresh squid ink linguine which I boiled for a couple of minutes, and then cooked for an additional minute with the clams over high heat. I added chives at the end because I did not have any parsley on hand. It was delicious and ready in 10 minutes or so. The recipe called for only 1 pound of clams for 4 to 8 people. We love clams and had this as our main course, so I increased the amount to 2 pounds for the two of us. We were happy with the portion size. Photo here:

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