Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are a budget-friendly alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a less expensive fat option.

parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Dried herbs can substitute fresh parsley at a lower cost.

Boil water in a large pot and add about 3 tablespoons of salt.

Add linguine to the boiling water and stir to prevent sticking.

Cook the linguine until 1 and a half minutes short of the package instructions, which is between 7 to 12 minutes.

In a large skillet, heat olive oil and add minced garlic; cook until golden brown but not dark.

Add about 1 cup of crushed canned tomatoes to the skillet.

Add about 10 to 12 clams per person to the skillet.

Add about 1 tablespoon of red chili flakes to the mixture.

Pour in white wine and allow the mixture to simmer.

Once the linguine is cooked, drain it and add it to the skillet with the clam mixture.

Toss the linguine in the skillet to combine with the sauce.

Tear and add more parsley and red chili flakes at the last second for added flavor.

Drizzle a little extra virgin olive oil off the heat before serving.

Plate the dish and serve immediately.

Cooking Techniques

Equipment Needed

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Dietary

Allergens