I was just about to comment on the garlic. No garlic is crazyyy! I don't care how fancy these "big shots" think they are, that dish is definitely missing flavor
I am not a fan of the new voiceover translations instead of subtitles. It removes some of the authenticity and flavor of each chef and dish showcased in the video in favor of a dub that sounds like AI. I think the multilingual, international audience of this channel would prefer the original voices with English subtitles.
Thank you for your comment. It's nice when we get constructive criticism that we can use to improve our content. By the way, these are definitely not AI voice overs but real people. :)
I completely agree! I just followed the channel after the first video I watched which was Belgian chocolate w/ subtitles only. Loved it! I’m learning Italian, and the voice over took away from me being able to try to understand what he was saying.. Great channel though!
My little boy at 2 yrs old went spaghetti con le vongole bonkers too in sardinia , same this year also. He just loves this dish and now I have to make it for him at home I love it too and it's a joy to watch him eat it, if he runs out of vongole I have to hand over mine 😂, and yes it gets a bit messy, he uses the clam shells to eat the spaghetti 😅
That was excellent! Have got my clams from Broadway Market’s Fin & Flounder here in Hackney East London. 😋. Didn’t realise there was a DW food channel 😃👍
1) di solito uno spicchio di aglio viene messo quando vengono cotte le vongole , giusto per insaporirle un po' . Lo spicchio viene tolto prima di mescolare le vongole con la pasta . 2) di solito viene aggiunto un po' di pepe nero sulla pasta prima di mischiarla con le vongole .
@@alessandro-alex144k I was first introduced to the dish many, many years ago at a beach trattoria in Portonovo, near Ancona. Made in the style you say. Every time I had it in the Marche region, it was ALWAYS made like this, but also always with little baby clams, not the giant monsters I've seen in other recipes... and in this video. It remains my favourite dish of ANY cuisine. Spiaggia Portonovo is also the best beach I've had the pleasure of spending time on, and I'm 70 and have seen more than a few. The same night I had the Spaghetti, I also swam with plancton bioluminescente for the first time in my life... amazing experience. Grazie Italia!
The Venetian clams, the size of the nail of your little finger, are simply not available in the US. We can make a great spaghetti dish here, but it just is not the same as Venice. (And the best Spaghetti alle Vongole comes out of Rome, not Venice. Trust me, I lived in the Veneto for 7 years, and have been returning to Italy for decades. Better yet, DON'T trust me, and find out for yourself) And for the love of God, DO NOT put cheese on a plate of Spaghetti alle Vongole!!!
Personally, I prefer Linguini alle Vongole to Spaghetti alle Vongole. To the uninitiated, they might ask what is the difference? To connoisseurs like myself, I can taste a world of difference. Le Vongole seem to go well with Linguini than with Spaghetti. Personalmente preferisco le linguine alle Vongole agli spaghetti alle vongole. Per chi non lo sapesse, potrebbero chiedere qual è la differenza? Per gli intenditori come me, posso assaporare un mondo di differenza. Le Vongole sembrano andare bene con le linguine che con gli spaghetti.
hahahahahha "Our customers expect absolute freshness from this product" 😂 I wouldn't be eating anything that came out of those canals or nearby! The pollution would be horrendous from all the water traffic! 😅
Italian food from the Italian diaspora is just…Italian-[insert diaspora country] food. Your gatekeeping is over complicating things people already know. What's the "correct" Lasagne in Italy? Bolognese and Napolitana Lasagne are different dishes both called Lasagne but they're from different regions of Italy, everyone understands that. Same from how Italians from New York and Argentina have different traditions and adaptations.
Bolognese just means ‘of Bologna’ or of its people or indeed its people like Milanese. The beef sauce is a kind of ragu. Now my friend Massimo who actually came from Cassino said when he arrived in London aged 16 in 1963, spaghetti was the only dried pasta you could buy and beef mince was quite plentiful compared to Italy at the time so Italian cafe owners ( which became possibly the most common until curry houses took over) developed a beef sauce with tinned Italian tomatoes onions garlic etc which were very plentiful and that’s how we, the British, ended up with Spaghetti Bolognese because it was closest to ragu alla bolognese although it ended up probably closer to ragu alla napoletana where there are a lot more tomatoes grown.
Some of these chefs act like it's brain surgery, Jesus, it's just pasta with clams. I've eaten dozens of variations in Italy and as well as in the States, just do you and make it the way it taste good to you.
Subtitles would be plenty enough. The dubbing just makes it seem quite simple/dumb towards everyone (the original chef speaking Italian, the viewer etc.) The cooking and the views were great!
Wow... That's the smallest portion of Spaghetti alle Vongole at 0:40 I've ever seen in extensive travels through Italia... and probably one of the most expensive, given where it's being served up. I actually didn't watch much further, as I was looking for a recipe that would be served in a trattoria rather than a pretentious tourist trap. No garlic? No chillies? No thanks
@@MMMmyshawarma I don't need trash added to my food especially spaghetti and yes I break my spaghetti in half when I cook it . Have fun playing with sea shells maybe suck the sauce out you infantile cup you like so much
![The pasta risottata I recommend the most. [Spaghetti alle vongole in bianco] It's an effective way.](/img/1.gif)
The aversion Northern Italy has for garlic never ceases to amaze me
I was just about to comment on the garlic. No garlic is crazyyy! I don't care how fancy these "big shots" think they are, that dish is definitely missing flavor
@@apollossevere8602 et le petit piment ?? m'ont l'air bien fade ces spaghettis aux palourdes - mon plat du jeudi soir !
They look down on the south is why
I am not a fan of the new voiceover translations instead of subtitles. It removes some of the authenticity and flavor of each chef and dish showcased in the video in favor of a dub that sounds like AI. I think the multilingual, international audience of this channel would prefer the original voices with English subtitles.
Absolutely. The generated dub was horrid
i agree
Thank you for your comment. It's nice when we get constructive criticism that we can use to improve our content. By the way, these are definitely not AI voice overs but real people. :)
I completely agree! I just followed the channel after the first video I watched which was Belgian chocolate w/ subtitles only. Loved it! I’m learning Italian, and the voice over took away from me being able to try to understand what he was saying.. Great channel though!
I prefer voice over because i keep video in background and listen to it while sleeping.
I ate Spaghetti alle Vongole every day on Sardinia and became Clam myself.
Maybe you need to just clam down😉
My little boy at 2 yrs old went spaghetti con le vongole bonkers too in sardinia , same this year also. He just loves this dish and now I have to make it for him at home I love it too and it's a joy to watch him eat it, if he runs out of vongole I have to hand over mine 😂, and yes it gets a bit messy, he uses the clam shells to eat the spaghetti 😅
Venise est une ville magnifique, sa culture , son architecture, ses bateaux , palaces , canaux , sa cuisine et restaurants , les venitiens ❤😊wooooow
my fav pasta. I have to eat it at least every second day when visiting venice
looks great but I may need 2-3 orders of it.
Such a small portion of food on a big plate; I will need to eat at least 6 of those.
Probably you are over weight, or fat. Go to the gym
You have to understand that Italians eat everything small but they eat everything. To a restaurant usually takes between 3 to 4 hours
That was excellent! Have got my clams from Broadway Market’s Fin & Flounder here in Hackney East London. 😋. Didn’t realise there was a DW food channel 😃👍
No garlic, no chilli… what’s the point?! It’s just so much better with those things
1) di solito uno spicchio di aglio viene messo quando vengono cotte le vongole , giusto per insaporirle un po' . Lo spicchio viene tolto prima di mescolare le vongole con la pasta . 2) di solito viene aggiunto un po' di pepe nero sulla pasta prima di mischiarla con le vongole .
@@alessandro-alex144k I was first introduced to the dish many, many years ago at a beach trattoria in Portonovo, near Ancona. Made in the style you say. Every time I had it in the Marche region, it was ALWAYS made like this, but also always with little baby clams, not the giant monsters I've seen in other recipes... and in this video. It remains my favourite dish of ANY cuisine. Spiaggia Portonovo is also the best beach I've had the pleasure of spending time on, and I'm 70 and have seen more than a few. The same night I had the Spaghetti, I also swam with plancton bioluminescente for the first time in my life... amazing experience. Grazie Italia!
Ah, those are manila clams. I had to look it up, it looks like they were puposely made 'invasive' to the Adriatic Sea and appears to be beneficial.
The Venetian clams, the size of the nail of your little finger, are simply not available in the US. We can make a great spaghetti dish here, but it just is not the same as Venice. (And the best Spaghetti alle Vongole comes out of Rome, not Venice. Trust me, I lived in the Veneto for 7 years, and have been returning to Italy for decades. Better yet, DON'T trust me, and find out for yourself) And for the love of God, DO NOT put cheese on a plate of Spaghetti alle Vongole!!!
@@davidh9844 hahah imagine! What a barbarian thing to do, put cheese in a Vongole pasta. Totally agree with you.
Ruditapes philippinarum
Can you use muscles instead
Looks yummy 😋
Spaghetti alle vongole is a typical dish, especially from the Campania region
Personally, I prefer Linguini alle Vongole to Spaghetti alle Vongole. To the uninitiated, they might ask what is the difference? To connoisseurs like myself, I can taste a world of difference. Le Vongole seem to go well with Linguini than with Spaghetti.
Personalmente preferisco le linguine alle Vongole agli spaghetti alle vongole. Per chi non lo sapesse, potrebbero chiedere qual è la differenza? Per gli intenditori come me, posso assaporare un mondo di differenza. Le Vongole sembrano andare bene con le linguine che con gli spaghetti.
Me anche
Do enlighten us🥱
The greater surface area when paired with the sauce makes them perfect and slippery when eating
hahahahahha "Our customers expect absolute freshness from this product" 😂 I wouldn't be eating anything that came out of those canals or nearby! The pollution would be horrendous from all the water traffic! 😅
Regolamento CE 2073/2005 .
Italian cooking in Italy is so simple and minimalist compared to the U.S. where they put all kinds of stuff into the pot and call it 'Italian'.
Italian food from the Italian diaspora is just…Italian-[insert diaspora country] food. Your gatekeeping is over complicating things people already know.
What's the "correct" Lasagne in Italy? Bolognese and Napolitana Lasagne are different dishes both called Lasagne but they're from different regions of Italy, everyone understands that. Same from how Italians from New York and Argentina have different traditions and adaptations.
Bolognese just means ‘of Bologna’ or of its people or indeed its people like Milanese. The beef sauce is a kind of ragu. Now my friend Massimo who actually came from Cassino said when he arrived in London aged 16 in 1963, spaghetti was the only dried pasta you could buy and beef mince was quite plentiful compared to Italy at the time so Italian cafe owners ( which became possibly the most common until curry houses took over) developed a beef sauce with tinned Italian tomatoes onions garlic etc which were very plentiful and that’s how we, the British, ended up with Spaghetti Bolognese because it was closest to ragu alla bolognese although it ended up probably closer to ragu alla napoletana where there are a lot more tomatoes grown.
My fav❤
Very nice, but that was a small portion.
and it will cost you 50 euros.
No garlic & peperoncino
Whats Next no olive oil, whats left😩still looks nice chef. i love this dish.
Some of these chefs act like it's brain surgery, Jesus, it's just pasta with clams. I've eaten dozens of variations in Italy and as well as in the States, just do you and make it the way it taste good to you.
What’s wrong with having garlic and going to the theatre? Just have a gum??
Such a simple dish and of course they will charge you 100 bucks for it.
What kind of clams, and can I substitute cherry clams,or little neck
All human waste from Venice goes straight into its canals and then the Lagoon, I bet those clams have a somewhat "distinctive" flavour.
No seasoning?
No garlic?
Subtitles would be plenty enough. The dubbing just makes it seem quite simple/dumb towards everyone (the original chef speaking Italian, the viewer etc.)
The cooking and the views were great!
Needs garlic
Di solito uno spicchio di aglio viene aggiunto nella cottura delle vongole e poi viene tolto prima di aggiungere le vongole alla pasta .
Don't they throw their garbage in those canals and lagoons in Venice that's sophisticated
Wow... That's the smallest portion of Spaghetti alle Vongole at 0:40 I've ever seen in extensive travels through Italia... and probably one of the most expensive, given where it's being served up. I actually didn't watch much further, as I was looking for a recipe that would be served in a trattoria rather than a pretentious tourist trap. No garlic? No chillies? No thanks
I am cooking it the wrong way.. and I thought it is good if it has a broth when served
Really disappointing to hear the voiceover. Please revert to big subtitles with no voiceover.
And the wine?
GARLIC=SI SI
at 03:00 what did he use to flambé?
ruclips.net/video/EjO-EOf_TPE/видео.html
No Garlic? what kind of chef is this.
I just learned that the sewages go directly into the lagoon. Ewe
That is an insultingly small portion.
I ddi not see him add wine.
3 minutes in he added wine!
Useless as far as following a recipe….
👨🏼🍳🙏🫑🥘🍋👍🏻
Porzione mignon 😢😢
What are you supposed to do with the shells?
Just leave them on the plate.
Build a boat and sail it around the world. Clam shell boat, look it up.
@@bossman674lol I fell for this
Are we suppose to eat the shells too 😂 or we just toss on the floor ??
Bro, that plate is huge, leave it in a pile on the plate. Do you need help with how to eat the spaghetti too?
@@MMMmyshawarma I don't need trash added to my food especially spaghetti and yes I break my spaghetti in half when I cook it . Have fun playing with sea shells maybe suck the sauce out you infantile cup you like so much
hear me out: Fork an motoric skills. You should never try Moules Marinières...
From the many times, I have been served this dish in Italy: They always serve the dish together with an empty plate for the shells.
I bet you would eat the lobster shell also, eh? xD
You lost me at no garlic. Bye!
its a scam.
how i am going to eat this ? with the shells on ?
not approved.
No garlic? See ya