@@GetCooking not yet! I saw your content and I searched for the EVOO. We received it this week and was delicious. I’ve bought EVOO from Italy before but this is the best. How do you know which companies the mafia is running? 😆
Personally, canned clams for the price, availability and convenience. Taste as good as fresh clams since they’re shucked on harvest (hopefully)! I gotta try frozen ones too… 😜🤤
So you create a semi pan sauce to cook the pasta in - I like the idea - especially since it’s likely to be quite al dente. Probably would use fresh pasta instead since dry pasta needs more water than shown to cook (from my experience)
eheh those were the decoration clams, the rest i removed the shell and are in the sauce...i use 500g per person when i make it at home, restaurants would typically use 200g per person.
ruclips.net/video/gXXcnhCbiUQ/видео.htmlsi=6jZRnFpm95V0xKjp. Video di Barbieri che insegna a fare pasta alle vongole…e mette il vino bianco…ho dimostrato abbastanza la tua ignoranza!? 🤣😂🤣😂
Damn bro that looks scrumptious
Thanks pal!
@@GetCooking 👍
My good man, are you affiliated with passo della palomba? We have tried the EVOO and it’s delicious. Appreciate the recommendation
@@ChrisCatris more than affiliated…they are my parents…did you go to the farm to taste it?
@@GetCooking not yet! I saw your content and I searched for the EVOO. We received it this week and was delicious. I’ve bought EVOO from Italy before but this is the best. How do you know which companies the mafia is running? 😆
Ma sei bravissimo caro
Grazie!
Personally, canned clams for the price, availability and convenience.
Taste as good as fresh clams since they’re shucked on harvest (hopefully)!
I gotta try frozen ones too… 😜🤤
So you create a semi pan sauce to cook the pasta in - I like the idea - especially since it’s likely to be quite al dente. Probably would use fresh pasta instead since dry pasta needs more water than shown to cook (from my experience)
🤤 🤤👍👍Mmm looks so tasty! Thank you for sharing 😊
Pleasure!
looks great!
Thank you! Cheers!
This way you can have very thick pasta water
yep
Wont it taste like starch
With the fats the starchy water turns into a delicious creaminess
If I order this and it only comes with 4 small clams, I will be pissed.
Ahah thats was to make the plate look pretty :) i would also be upset with 4 clams!
I better get more than four clams
eheh those were the decoration clams, the rest i removed the shell and are in the sauce...i use 500g per person when i make it at home, restaurants would typically use 200g per person.
Dry
stai nguaiat
Perché uccidete il sapore del mare con il vino 🤦
Si esalta con il vino…non sei pratico di cucina immagino?
@@GetCookingno, sono anglosassone non si vede dalla bandiera? normale che non mi intenda di cucina...
La provenienza non determina la consapevolezza nella cucina…va be dai stammi bene e fai che te pare.
@@GetCooking dillo anche a Cannavacciuolo o Barbieri che le vongole si affogano nel vino bianco...cosi ti ci mandano più che provenienza...
ruclips.net/video/gXXcnhCbiUQ/видео.htmlsi=6jZRnFpm95V0xKjp. Video di Barbieri che insegna a fare pasta alle vongole…e mette il vino bianco…ho dimostrato abbastanza la tua ignoranza!? 🤣😂🤣😂