© 2019 Mario Rizzotti. All Rights Reserved.

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Mario’s favorite recipes you can make at home!


  • 12 ounces linguine De Cecco

  • 3 tablespoons unsalted butter

  • 3 cloves garlic, minced

  • Pinch of crushed red pepper flakes

  • Sea salt and freshly ground black pepper, to taste

  • 2 pounds littleneck clams, cleaned

  • 2 tablespoons chopped fresh parsley leaves


  1. In a large pot of boiling salted water, cook pasta according to package instructions;
    drain well.

  2. Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Season with sea salt and pepper, to taste.

  3. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.

  4. Stir in pasta and additional vegetable broth, as needed.

  5. Serve immediately, garnished with parsley, if desired.