Serves 2

Ingredients

• 1.5 tablespoons kosher or coarse sea salt
• 1/2 pound linguine (I used spaghetti)
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 pound clams, scrubbed
• 1 tablespoonred pepper flakes
• 1/2 cup white grape juice
• 1/2 (14-ounce) can whole plum tomatoes in juice, juice reserved and tomatoes coarsely chopped
• 1/4 cup plus 1 tablespoon fresh flat-leaf parsley, coarsely chopped

Directions

• In large pot over moderately high heat, combine 8 quarts of water to boil and salt.
• Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
• Meanwhile, in large sauté pan over moderately high heat, heat 3 tablespoons extra- olive oil until hot but not smoking.
• Add garlic and sauté until just golden, about 30 seconds.
• Add clams and half the red pepper flakes and sauté 1 minute.
• Add grape juice, tomatoes and their juice, and 1/4 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
• Drain linguine and add to pan.
• Simmer, tossing occasionally, until linguine is just tender, about 1 minute.
• Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, tossing to coat.
• Transfer to serving dish and serve immediately.

Click below for a pdf:
Mario Batali Linguine w Clams