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In anticipation of the launch of her new cookbook, , we invited the model turned successful editor, writer, and now author to join Batali in his kitchen for a lesson in true Italian pasta cooking—more specifically, Mario’s recipe for linguine in red clam sauce. EW: I consumed the whole thing because at the time we were doing a pop-up restaurant, and I was trying to seduce Mario into doing it, which I achieved by eating his entire pizza! [Laughs.] That was actually a very cool event—it was in a building I had never even seen! MB: It was a fantastic event—we had a really good time! I take a cucumber while I’m cooking the green beans, and I slice that up and put it all together: the fish on one side, the hot beans on the other, and the cucumber salad over here. You just have to buy something you can cook in a sauté pan—like boneless chicken thighs—that’s good value! And you just buy whatever’s in season—whatever is inexpensive is generally in season. EW: I have a soft spot in my heart right now for mayonnaise-marinated artichoke toast. This wasn’t the first encounter between the iconically Croc-clad chef and the self-proclaimed impatient foodie. tomato paste from Sicily—they make it into a big tomato paste by crushing it all and cooking it slowly; then they smear it on these tile terra-cotta panels, they put it on the roof, and it dries down almost firm—like you could pick it up in chunks. [Laughs.] Now, if it was a 23-year-old kid, I would have gone out there and told him where to go, but he’s a 65-year-old Italian guy with a pinky ring. We ended with a little glass of vermentino from Toscana. MD: Speaking of Italian street cred, what would you say is your secret to making next-level pasta? EW: I just want to point out for the interview that I wore white pants today, and I did not get a single drop of sauce on them—which is a miracle. My mom taught me that when you take the pasta out to test it and you bite into it, it should have of course the al dente taste, but if you’re doubting yourself on that, just look inside, and there should be a pinprick of white on the inside. I just read the pasta package, and then I take it out exactly one minute short of what they tell you to cook it on the package, and I cook it for 40 seconds in the sauce. I drizzle a little balsamic vinegar, and in 15 minutes, I’m completely satisfied. Very very happy and lucky.' In the accompanying snap, the reality star can be seen on one knee holding the ring in his hand.A shocked yet delighted looking Becky stands before him in a red floaty dress while sipping on a glass of champagne.After the cooking lesson, we sat down over a glass of Vermentino from Toscana with the food-loving duo to chat all things cooking hacks, easy and quick recipes, and unexpected food pairings. We bet you can’t get through Batali and Wiedemann’s exchange without picking up a few helpful cooking tips—recipe included! She didn’t look like she was working there, but apparently she was. It not usual that these super-skinny supermodel types can even eat more than one slice of pizza. Then we took the pasta out and cooked it in the condiments for the last minute. I thought it was a rule that you couldn’t mix shellfish with sausage. I prefer it about 15 to 20 seconds less than they think Americans want it at—which is a little on the crunchy side, but not crunchy hard—just nicely al dente. But it’s all about the noodle: the mouthfeel, the delivery of the perfectly seasoned because you aggressively salt the water. EW: I had a whole conversation last night in the supermarket with an Italian guy who was looking for gluten-free pasta, and he couldn’t figure it out—I don’t know why he was looking for it—and we had this entire conversation around which one had the best mouthfeel. MYDOMAINE: Can you tell us the story of how you two met? ELETTRA WIEDEMANN: [Laughs.] MB: I just offered to buy a girl a drink. It would be way too al dente if you wanted to eat it as is, but when you cook it that way, it consumes all the sauce—where the two separate ingredients, the noodle and the condiments, come together as one. Perfectly cooked pasta tastes really good even with Campbell’s cream of mushrooms!

Mario's previous engagement to Lucy Mecklenburgh came to a memorably acrimonious end in 2012, after it was revealed that he'd been unfaithful to her. Mario Falcone and Becky Miesner have just got engaged, announcing their news this morning with an Instagram snap of the pair in the romantic setting of Santorini.

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Japanese sports goods retailer Dot Store has recently seen a massive demand in one of their items: men’s nipple covers.

Sales this year has surpassed the previous, with more than 55,000 units already sold.