Serves 2


  • 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


  • 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