Holy burnt garlic. Had this on the Amalfi coast a few times, and I'd say that they favored a lighter consistency of sauce. Made me rethink what "marinara" sauce actually should be, compared to what you get out of a jar here in America.
@@kgopotjosemenya5283 In texture and consistency. It was still a red sauce, but it was much brighter than like the thickened sort of sunday gravy that you see in some of these videos.
The clams and mussels are open so are not fresh, so have to throw away. The calamari come befor the other ingredients in the pan because couz they have a longer cooking time than the other ingredients. For good last noodle is overcooked. that can be seen from here. Sorry you lost.
@@altonza I visited the Amalfi coast and had this dish a few times there. The places I was at tended to favor a thick spaghetti noodle (spaghetti alla chitarra as far as I could tell).
Sauce is a bit heavy. Every time I don't do the clams separately my sauce is filled with sand I make Marechiara often but always do the clams separately.
if you put the clams in salted water they will spit out the sand looking for food. Interesting irony, they are looking for food wben they are about to become food
"And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. Victor Hazan, the wine expert, said he remembered first eating at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy."
Nope red wine in my eyes is use for slow braising. White wine brings out the flavor of the seafood. Not recommended personally to use red wine in pasta.
ok its dry you should have added clam juice and a bit more white wine. you could have added shallots lastly your pasta was over cooked. if you added the white wine properly you could have avoided the flame which does nothing. i would have yelled at a cook for causing flames. i watched a "chef" pour vodka into a pan which caught fire the bottle blew out of his hand and into the face of the guy beside him.
As a budding pasta line cook this was one of the first dishes I learned and would sell out every time."86"Pasta Dimari!!!"
We went to Cinque Terre, Italy last year and had lunch at a certain restaurant where we had spaghetti with seafood, OMG, the BEST!
Holy burnt garlic. Had this on the Amalfi coast a few times, and I'd say that they favored a lighter consistency of sauce. Made me rethink what "marinara" sauce actually should be, compared to what you get out of a jar here in America.
ExileOnDaytonStreet was the sauce a lot lighter in Amalfi?
@@kgopotjosemenya5283 In texture and consistency. It was still a red sauce, but it was much brighter than like the thickened sort of sunday gravy that you see in some of these videos.
good places dont prepare it this way. this chef did the standard pizzeria joint way. kinda fast food style.
Wow man you made this so simple and easy ! Honestly best video def following your channel
mi piace così tanto il cibo italiano, sono pazzo di questo tipo di pasta con frutti di mare
How come when I give it a couple flips, I end up wearing the sauce?🤔
You make it seem so easy and not intimating at all!! 😍😍 can’t wait to make this.
Thank you for not salting the hell out of it.
My fever dish
No salt no pepper. Yea, perfect!
Just made it and it came out fantastic
Take it to da plate!!!
One of my favorite.
That looks yummy
why did you people stopped uploading new videos?
The clams and mussels are open so are not fresh, so have to throw away.
The calamari come befor the other ingredients in the pan because couz they have a longer cooking time than the other ingredients. For good last noodle is overcooked. that can be seen from here.
Sorry you lost.
add to that equation completely burned garlic and you have some pretentious joke.
And Spaghetti is the absolute worst pasta for this dish. Use a wider pasta i.e., linguine to absorb the sauce better.
@@altonza I visited the Amalfi coast and had this dish a few times there. The places I was at tended to favor a thick spaghetti noodle (spaghetti alla chitarra as far as I could tell).
nice video - thank you!
easy to
cook
If you want to make it an exotic dish, use these seafoods:
- Shark
- Belcher sea snake
- Salt water crocodile
- Angler fish
xD
Human flesh
Jeyonce reminds me of hannibal lecter xD
yummy!
the diffrent with marinara?
Sauce is a bit heavy. Every time I don't do the clams separately my sauce is filled with sand I make Marechiara often but always do the clams separately.
if you put the clams in salted water they will spit out the sand looking for food. Interesting irony, they are looking for food wben they are about to become food
"And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking.
Victor Hazan, the wine expert, said he remembered first eating at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy."
can you use red wine?
Nope red wine in my eyes is use for slow braising. White wine brings out the flavor of the seafood. Not recommended personally to use red wine in pasta.
Pasta ai frutti di mare e buono solo se questo ei caldo.
good job this too
scotta!!!
When you have a man that is somehow negative percent Italian showing how to make "authentic" Italian cuisine.
Totally Madigan style...
ok its dry you should have added clam juice and a bit more white wine. you could have added shallots lastly your pasta was over cooked. if you added the white wine properly you could have avoided the flame which does nothing. i would have yelled at a cook for causing flames. i watched a "chef" pour vodka into a pan which caught fire the bottle blew out of his hand and into the face of the guy beside him.
L'aglio è bruciato
This guy has n idea what he's doing.
Im pretty sure he had an idea, he made the video at least with his fucking brain.
Very simple and easy to prepare.
👌👌👌👍👍👍
dont do spaghetti,do an hamburger..
take a shot of scotch better
*Cutacu* cutacu -cutacu-
*-cutacu-*
The pasta it looks quite soggy
yes, a little too much sauce.
has nothing to do with Italian cuisine, that crap
whatever, it's delicious. i would be proud to be the "creator" of this dish.
BULLSHIT! I've seen plenty of old-school Italians cook this and similar dishes. You have know idea what you're talking about Vella.
Have to agree have been watching Italian videos of this dish. And it's the same. So there.
Daniele Vella
How unfair
It is the same
Why don't tou gieve us your version?
This dude might have gotten his “cooking skill” from Le Cordon Blue I bet. Blah dish.
It's horrible. I don't words
Tbh that looks disgusting.
terrible cooking