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


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Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes. Still haven’t subscribed to …

50 replies
  1. Josh Randal
    Josh Randal says:

    I really like his presentation. A little history, explanation of each ingredient how to do it right not the American way. I am an American born and bred and I can vouch for the fact Americans can f up big time in the kitchen. If they would be more like chef B and take some interest in the origin of a dish go easeeeeeeeeee and develop the taste not speed it through. PS Most of the olive oil stays in the pan AND a couple of ounces of good olive oil straight out of the bottle is good for u!

    Reply
  2. top gear
    top gear says:

    You burn the Garlic & you put so much of Garlic too & our pasta looks still raw . Sorry chef not good & remember in la pasta coi vongole you need white wine a dry one ofcourse & no tomato as you kill the flavour. Sorry don't mention to offended you i'm just saying that's all. Good luck.

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