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

[Music] hello my name is Mario Batali and today I'm making some of my favorite dishes from the Feast of the Seven Fishes these are dishes generally based on the cooking of the Neapolitan part of Italy which is in Campania and invariably they involved seafood the first is similar to make is called linguine with clams and it's absolutely simple it's quick to make it's really based on the greatness of two things your main ingredients and the spaghetti that you buy this is actually a greeny I'm gonna put it in with about three tablespoons of salt and regular boiling water the most important thing to have in boiling water is to understand that it's gonna go down for a second when your pasta goes in but it's gonna come right back up you have to be ready once you put the pasta in to bring everything around so you're very simply prepared to actually put it into the sauce now the condiment which is what they call pasta sauce in Italy plum Demento is really all about the actual clams themselves I'm gonna take a little garlic a little canned tomatoes some parsley and white wine other than that there's really nothing else going on in here and the trick is to understand that and allow the noodles to be the most important part of the dish and that's a very hard thing for a lot of Americans to understand because they want to put so many things in because they're constantly obsessed with the idea of putting their little imprimatur on the actual dish the real understanding of really great possum what makes it so delicious is understanding that we're really looking for the flavor of that wheat the noodle itself to be the most significant flavor in the entire combination and then other than that it's just a little bit about what else is going on we're using New Zealand cockles which in America are for me the best substitute where it's called bone will a bad action please have a delicious flavor they have the right size and they also stay in the fridge for a couple of days so we're gonna put about I like to put about ten or twelve grams the person in the pan the garlic we're going to allow to get a little golden brown but we're not gonna ever allow it to actually turn to dark we're gonna take about a tablespoon of red hot chili plate we're gonna take some basic Tomatoes you could delete the tomatoes at this point and just have a regular linguine creme this is a linguini with plenty of it also and we're gonna take about a cup of just trusted canned tomatoes now when you buy Tomatoes you want to make sure that you buy San Marzano tomatoes from Italy American Tomatoes Chilean tomatoes all nice but not nearly as good as the Italian ones particularly the ones from San Marzano now I like parsley in several ways but we're gonna take us take some like so and just kind of tear it up one of the things about Italian cooking is rarely do you do too much on the actual cutting board because in fact the grandmas never use cutting boards and they never wore fancy French chef hats either they tear things they pull it apart maybe they'll cut they'll do a lot of the things right over the pan just like this that's the trademark of a really great grandma style cooking now there's no butter in this at all there's a little extra virgin olive oil we're gonna add at the very last second the trick to great pasta is understanding that 80 percent of the cooking is going to happen in the water but the last 20 percent of the cooking is actually going to happen in the pan and that's when the two separate ingredients the noodle and the condiment come together as one and that is the true understanding of the greatness of the dish so what we're gonna do is we're gonna cook this we're gonna have red the package it'll say whatever anything from seven minutes to 12 minutes we're gonna cook it up and tell about one and a half minutes short of that then take it out and cook it in pasta sauce itself and that's when it's going to absorb what's happening right now is that the pasta is now becoming softer and softer it's creating an environment where it will start to absorb and absorb even more of the water and then when it starts to absorb the sauce in here you'll see that the whole thing comes together and become something really special so I'm gonna start pulling this now Italians love it quite firm and when you hear al dente if someone ever tells you that something's how Dante they're confusing it with the Tuscan poet from right before the Renaissance so al Dante would actually be something that was very soft and actually not very delicious because Dante's been dead for 500 years I'll dente on the other hand refers to the tooth al dente which means it has a beautiful kind of twosome punch because it's perfectly cooked so now you get your noodles in there and at this point you just settle them into the actual broth itself and most importantly realize that there's a lot of work that's gonna happen in the pan that is not going to really involve your personal touch so you're just gonna let it sit there and let it do what it's supposed to do every now and then they'll give it a little shake like that but this last minute of cooking involves the absorption of that perfect sauce that perfect condiment now at the very last second I'm gonna add just a little bit more of all of the things that are already in there in their raw state at the last second because that's gonna create the flavor spectrum that makes it something that tastes this big as opposed to this big so right now I'm gonna take a little bit more parsley I'm gonna take a little bit more of the chilies then I'm gonna add just a little bit of extra virgin olive oil off the heat at the last second we're gonna turn the lights back give it two bumps like so and then we're gonna take it to the plate and that goes like this and there you have it linguini alla Vaughan well a linguine with clams one of the great dishes of the Feast of the Seven Fishes

Channel: Epicurious

Views: 1,306,208

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Id: o_5iCzDseb8

Length: 5min 59sec (359 seconds)

Published: Wed Nov 26 2008