Dinner Tonight! : QUICK FIX : Mario Baby--Who Lovbes Ya?

When I would drive down Larchmont Boulevard in Los Angeles years ago, I was always intrigued by a converted bungalow that boasted the name “Mario’s Cooking for Friends.” The owner, Mario Martinoli, offered Italian--mostly Roman--cooking classes to groups. The best part was that the handful of students then got to sit down and enjoy the meal they had helped create.

One day I stopped in. And one cooking class turned into dozens, until Mario realized that he would never be rid of me. So he hired me. We gave classes, catered parties and eventually worked together when he opened his restaurant of the same name.

It’s hard for me to name my favorite dish from the restaurant. Our Bolognese was incredible, but then it simmered for at least four hours. This linguine dish is in the top five. It is ridiculously easy to make and, to my mind, needs nothing else on the side save for crusty bread to sop up the juices and biscotti for dessert.

Mario’s Linguine With Clams

Active Work Time: 15 minutes * Total Preparation Time: 25 minutes * Easy

3/4 pound linguine

3 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, minced

1/4 teaspoon dried red pepper flakes

1 cup clam juice

1 1/2 pounds small clams, preferably Manila

1/4 cup white wine

1 (6 1/2-ounce) can chopped clams

2 tablespoons chopped Italian parsley

* Cook linguine in plenty of salted water until al dente, about 10 minutes.

* Heat oil and butter in large skillet over medium heat. Add garlic and red pepper flakes and cook until garlic is softened, about 3 to 4 minutes. Add clam juice and simmer 5 minutes.

* Add fresh clams, cover and cook until clams have opened, about 5 minutes. Be sure to discard any that didn’t open completely. Remove clams and set aside.

* Add wine, canned clams and their juice, and parsley. Simmer another 5 minutes.

* Toss cooked pasta with sauce and top with fresh clams.

4 servings. Each serving: 730 calories; 383 mg sodium; 131 mg cholesterol; 20 grams fat; 74 grams carbohydrates; 55 grams protein; 0.35 gram fiber.

MENU

Mario’s Linguine With Clams

Crusty Italian bread

Biscotti

STAPLES

Garlic

Italian parsley

Linguine

Olive oil

White wine

SHOPPING LIST:

Biscotti

1 loaf crusty bread

1 (6 1/2-ounce) can chopped clams

1 (8-ounce) bottle clam juice

1 1/2 pounds Manila clams

COUNTDOWN

25 minutes before: Put water on to boil for pasta. Mince garlic, chop parsley.

20 minutes before: Start making sauce: Heat olive oil and butter, add garlic and pepper, add clam juice.

10 minutes before: Add pasta to boiling water. Finish sauce: Add fresh clams, chopped clams, wine and parsley.

Just before serving: Toss sauce with pasta.