Watching from Poway California. As a former New Yorker there’s something special about fresh clams they taste like el Mare! But the canned version lacks that flavor.😊
Takes more than that , the spaghetti takes that long to cook , especially DeCecco their like concrete . I like my spaghetti done I don’t care for al dente never did my grand parents were the same way . Guess it’s where they come from in Italy.
Is the oil virgin olive oil? What is name of hot pepper grown in your garden? What was name of green stuff added grown in your garden? So many questions, recipe incomplete. It looks delicious, nut without specifics, I cannot try.😢
Raw oyster, oh yes. 😋 Raw clams, just, say NO! 🤮 I have been wanting a recipe for those canned clams in the pantry. I just need to pick up some wine. 🥂 Salute Cin Cin and thank you!
Reminds me of a story about a razor clam digging championship I met years ago… I said to him, I bet you have a good recipe for clam chowder… he said yes and commenced to give me the recipe… and the last ingredient is Snows canned clams… what!? I exclaimed? He said, Yeah, digging them up is too much work!
Pasquale, Love your cooking approach. All the foods look great. One suggestion though. PLEASE don't film your videos in the narrow angle like this one. It looks like it was filmed with a Phone. Please film with the regular wide lens camera. It looks much better that way. Also,you don't need all the comments from the camera guy. You do a great job all by yourself. Keep up your GREAT cooking. Thank you.
It a Live video recording from a phone. My main channel has the fancy video cameras and video editing. During the Live show we interact with the 2,000 people watching.
Such italian dishes warms my heart! Keep posting so we keep enjoying not just your cooking but such a pleasant human being! Keep teaching new generations how to cook from the heart!💛🌻
Kenai, AK. Born in Brooklyn NY. Raised on LINY. My italian granpop came to America when he was 20 yrs old. died 1996 at 101 yrs old. he was from sicily. he cooked what you would call poor man's cooking.. everything was so delicius..When I was in highsckool, we were living on LI, so we would all pile in my dad's little blue crysler, sattilite and eat at granpop's house. I used to diet all week cause I knew we were goin to granpop's house. Ya know, he lived in that same apt for 30 freekin yrs. and never spocke a word of english. miss you pops. Millie Z
Quite a number of years ago (a lot of years ago!) I made this dish over a Coleman stove at a campsite near Willapa Bay in Washington State. At the time, it was one of the few unpolluted estuaries in the state and I gathered the clams at low tide. There were oysters there but one was prohibited from taking those as they were escapees from "Oyster farms" (and therefore "belonged" to someone...) but one was allowed to harvest the clams. Local wine and local clams. I live in Ontario, Canada (a LONG way from Willapa Bay) and all of this occurred on a vacation on the "West Coast" with my late wife. As for the wine, I will take an Italian red over a French red any day. Italian reds are there to be enjoyed. French reds are there to be dissected, analyzed, discussed and compared to tobacco, raisins, eggplants, leather, snow-tires and lord only knows what else a pretentious "sommelier" can cobble up!
Oh I agree with you. The same description fits coffee snobs, right down to snow tires essence. I'm 80, loved the smell of coffee just couldn't stand the taste until I tried Nespresso made coffee. I tasted natural sweet taste of good coffee. I'm not as good at wine but I follow the advice Mr. Bianchi gave to me. When cooking with wine it doesn't have to be expensive. Use an Italian wine that you would serve with a meal. It has always worked for me. Love this show. PS. Is there an Italian recipe for scrambled eggs and clams?
Watching from ct. Cento good product We like getting Narragansett bay class, new Bedford mass, Fresh assumptions, Thank you Andrew and friends ,you put out great vids always like your home grown productions.
I dive for bay scallops, it’s tough because on Cape Cod it opens October 1st, but the water is still warm so the sharks are still here, so I have to wait till November, the water is very cold for diving, but I usually end up with about 16 pounds shucked, at the fish stores bay scallops are $38.00 a pound, it’s really worth freezing my butt off to get them. 🇮🇹😎🇮🇹
My wife's uncle had a farm in Douglasville up until the early 2000's. My wife went into labor on the farm and our son was born in the Phoenixville hospital
Tell your Dad to put in a little anchovy paste and lemon rind..Mangia Oh, the old timers. You are lucky your parents are still with you. Ask him about putting parmesan cheese on that dish? Ha Ha. Hey, we were in Venice and you should have seen the look on the waiter's face when we asked for cheese with the Shrimp Scampi. My wife is Italian. I can only imagine what your parents are thinking about Joe Biden's world today.
In southeast Alaska we had the most beautiful clams ever, then the tour ships and their “grey” water being allowed to be dumped into our pristine waters inside the three mile limit has poisoned our beaches. We survived eons on our beaches, at low tide, the table is set. We now buy our clams canned. No PSP in canned clams. I’ve subscribed. He’s too sweet.
I love the family dynamics during this cooking video! That’s a dying breed in our culture, more and more. I’ve watched several of your videos. I was intrigued by this one with the whole clams. I do use the chopped clams for recipes , but I Have you never bought the whole clams. When I can get them, I cook fresh clams all the time, but I would be leery that doing them on the stove top like that they would become tough. But I guess they’re not because you’re cooking them! Since I love clams and pasta, I’ll have to pick up a can of whole clams, and try that! And to answer your son’s question, oysters, or clams…. I like oysters, clams, shrimp, crab legs and lobster🤣 but I do love raw oysters! I can’t wait to watch more of your videos!
I've used both. I like the chopped clams myself. I get a little jar of the clam juice. I also put about 2" of Anchovy Paste and mix it in good with the oil and the garlic. And a little zest of the lemon. What is the best is fresh clams and add a can of chopped clams to it! Can never have enough clams.
I was wondering about the clams becoming tough, but I have a few cans on hand and a really good grocer across the street from work, I can try anything.
Hi Pasquale! I love clams and this is so good because i taste sand in fresh no matter how much i clean them so this is so helpful love your recipes you the man!!!!!
Let the fresh clams rest for an hour in the fridge in a bowl covered with cold salted water (35 grams of salt per liter). Move them around, drain the water, rinse, and repeat the process for another hour. That should get rid of any sand. Discard any clams that are open when fresh, and any that haven't opened when cooked because that means they're not fresh and could be toxic.
We live at the beach and have fresh clams all the time. When i make this I do a quick strain of the juice, then put the clams back in, it helps, the other thing we do is let them stay in the fridge for 24 hours, they purge themselves and you have less. My mother in law was from italy, she swore to put corn meal over them…
@@joehowarth8093 thank you I will try again soon I love spaghetti with clams . A bit of a debate every time as I like white sauce and hubby likes red lol
WRching from Raleigh, NC. Salute. Thank you Sir and God Bless You. David
watching from a small village near trier, germany! great recipe, love the whole mediterranian kitchen so much (garliiiiic
My dear Chef if not for you, my husband would not experience the Gourmet seafood meals I have learned from you. Thank you..Thank you !!!!
same here,been watching him 10 yrs!
Graci! Central Valley California USA
Sacramento California 😊 thank you so much for your video. I am enjoying it very much.
1/2 bottle of wine in twenty minutes--you are a true Italian!
He's adorable. Tuning in from Florida.
Love this channel! I always buy the Snow minced clams when I make this recipe. I will try the Cento whole clams next time!
Greetings from the Great Northwest.. near Tacoma, Wa
Enjoying your show!
Thank you for posting this beautiful recipe!
Where is the recipe posted?
I live in Florida, but the show he did brick New Jersey. I swear I used to live. I grew up there many years ago.
Watching from Poway California. As a former New Yorker there’s something special about fresh clams they taste like el Mare! But the canned version lacks that flavor.😊
Wow, what a beautiful soul!
love him and every thing he cooks
Love the recipe, and the chef is my kind of guy
San Pedro California, love the man, he is s delight.
Bravo God bless!
Molto bene, Pasquale!!! Mille Gratzi!!!
Tutto sembra fantastico.
Nice précepte thanke you
CT.
Thanks for posting. ❤️
Reminds me of my pops.
Watching from lynnfield , MA, ! Enjoy all your recipes and you’re adorable sense of humor
It looks delicious 😊
He got me at hello! ❤ excellent tutorial!
This dish takes 15 minutes to make.Very cute man and sooooo entertaining.
Takes more than that , the spaghetti takes that long to cook , especially DeCecco their like concrete . I like my spaghetti done I don’t care for al dente never did my grand parents were the same way . Guess it’s where they come from in Italy.
I love you. I made your chicken marsala recipe and my family loved it. They beg me to make it all the time.
love him!
I ❤ love your kitchen😂🫡🤫🤑👌🙏🙌 & pasta with beautiful accent 🤌🫶 🫶🫶🍷🍷🧄🧄🧄
So good 😊❤
Love this guy
You are adorable! Love Italian food and your recipe looks fantastic. Thank you for sharing! 😊 BTW… I’m in NYC, Harlem. Where are you?
Saúde. Salute
Good job
I cooked Italian for most of my career. Made tons of Linguine con le Vongole.
I am watching from Southeast Tennessee and for a minute there I thought he was going to put the red wine in the clams and I thought I don’t think so.
Will the calendar have recipes??
Sandusky, Ohio 🎉 Cheers
Coarsegold, CA
Is there a written recipe for this?
Yes i would love to make this for my family
Lovin that glass of red and your cooking style. Your my new superhero. 👍🙂.
If you use the clam juice from the can, why did you wash the clams with cold water at the beginning? I really don’t see the reason for that.
Is the oil virgin olive oil? What is name of hot pepper grown in your garden? What was name of green stuff added grown in your garden? So many questions, recipe incomplete. It looks delicious, nut without specifics, I cannot try.😢
Parsley
Juneau Alaska
Can you use dry vermouth instead of white wine
Where do you buy the Cento canned clams ?
Waching From New Jersey L-Ville❤☮️
Cuttlefish, is the word you're looking for.
Dave from South Carolina
Can you use grated cheese?
Las Vegas!
Dayton, Ohio
Northern Virginia
What did you add after the garlic? A vegetable?
Youngstown Ohio is in the house
Tidbit: If you put a little bit of oil in the boiling water, your noodles won't stick together. 😊
4SAMMOM Little tidbit: Never tell an Italian to put oil in the pasta pot. Sorry, but that is against the rules.
This is Darlene from Long lsland
Northern carolina
I like the camera guy. But you could try some Italian music. He points out extra information
Raw oyster, oh yes. 😋 Raw clams, just, say NO! 🤮 I have been wanting a recipe for those canned clams in the pantry. I just need to pick up some wine. 🥂 Salute Cin Cin and thank you!
Port St. Lucie Florida
Reminds me of a story about a razor clam digging championship I met years ago… I said to him, I bet you have a good recipe for clam chowder… he said yes and commenced to give me the recipe… and the last ingredient is Snows canned clams… what!? I exclaimed? He said, Yeah, digging them up is too much work!
Would like to see an oyster dish
Milaca, Minnesota
Mostly shrimps, and I'll share, because I'm not shellfish
Port Orange Florida
Shout out to Avellino!
Little faster please
Pasquale, Love your cooking approach. All the foods look great. One suggestion though. PLEASE don't film your videos in the narrow angle like this one. It looks like it was filmed with a Phone. Please film with the regular wide lens camera. It looks much better that way. Also,you don't need all the comments from the camera guy. You do a great job all by yourself. Keep up your GREAT cooking. Thank you.
It a Live video recording from a phone. My main channel has the fancy video cameras and video editing. During the Live show we interact with the 2,000 people watching.
North Carolina says ciao
Scollops or shrimp too
IAM FROM VIRGINIA BEACH
Alaska
Such italian dishes warms my heart! Keep posting so we keep enjoying not just your cooking but such a pleasant human being!
Keep teaching new generations how to cook from the heart!💛🌻
Cooking clams that long makes tough
they sell no feicking canned clams in Italy!
@@toshikomcmillin3805 I think he had them in the pan just long enough to heat through. But that's a good warning, to not overcook them.
Kenai, AK. Born in Brooklyn NY. Raised on LINY. My italian granpop came to America when he was 20 yrs old. died 1996 at 101 yrs old. he was from sicily. he cooked what you would call poor man's cooking.. everything was so delicius..When I was in highsckool, we were living on LI, so we would all pile in my dad's little blue crysler, sattilite and eat at granpop's house. I used to diet all week cause I knew we were goin to granpop's house. Ya know, he lived in that same apt for 30 freekin yrs. and never spocke a word of english. miss you pops. Millie Z
Now, isn't he just so precious. Love your recipe.
He is! He and Chef Pierre!
Have you seen his video where he is trying to pronounce Worcestershire ?.
@@davidn8759 yes. So funny !!
Hilo Hawai
Texas, loving him!!’❤
Quite a number of years ago (a lot of years ago!) I made this dish over a Coleman stove at a campsite near Willapa Bay in Washington State. At the time, it was one of the few unpolluted estuaries in the state and I gathered the clams at low tide. There were oysters there but one was prohibited from taking those as they were escapees from "Oyster farms" (and therefore "belonged" to someone...) but one was allowed to harvest the clams. Local wine and local clams. I live in Ontario, Canada (a LONG way from Willapa Bay) and all of this occurred on a vacation on the "West Coast" with my late wife. As for the wine, I will take an Italian red over a French red any day. Italian reds are there to be enjoyed. French reds are there to be dissected, analyzed, discussed and compared to tobacco, raisins, eggplants, leather, snow-tires and lord only knows what else a pretentious "sommelier" can cobble up!
Oh I agree with you. The same description fits coffee snobs, right down to snow tires essence. I'm 80, loved the smell of coffee just couldn't stand the taste until I tried Nespresso made coffee. I tasted natural sweet taste of good coffee. I'm not as good at wine but I follow the advice Mr. Bianchi gave to me. When cooking with wine it doesn't have to be expensive. Use an Italian wine that you would serve with a meal. It has always worked for me. Love this show. PS. Is there an Italian recipe for scrambled eggs and clams?
I use Cento canned clams all the time and overall love their products, great quality. And I love DeCecco pasta too. A delicious dish.
Watching from ct. Cento good product
We like getting Narragansett bay class, new Bedford mass,
Fresh assumptions,
Thank you Andrew and friends ,you put out great vids always like your home grown productions.
Where can I buy the clams
You can have DeCecco I ate them fifty years ago and I still like San Giorgio , been eating them for seventy eight years.
I dive for bay scallops, it’s tough because on Cape Cod it opens October 1st, but the water is still warm so the sharks are still here, so I have to wait till November, the water is very cold for diving, but I usually end up with about 16 pounds shucked, at the fish stores bay scallops are $38.00 a pound, it’s really worth freezing my butt off to get them.
🇮🇹😎🇮🇹
Love your recipes and your sense of humor. Love Italian culture ❤
Thanks for the recipe, Papa Pasquale! I’ve been craving this! Much love from Illinois! 😋😋😋❤️❤️❤️
I'm watching from Douglassville, Berks County PA. Cento, my favorite company for Italian groceries.
My wife's uncle had a farm in Douglasville up until the early 2000's. My wife went into labor on the farm and our son was born in the Phoenixville hospital
Thank you for this recipe. I LOVE white clam sauce and this is a really simple recipe, can't wait to try it.
He cooks like my Mom and Grandmother did! He's adorable! Love watching and listening to him talk!❤
God Bless
Thank you for sharing your Spaghetti with canned clams. I can't eat those hot peppers but I love all your recipes. CinCin Chef!
I see an older Italian man cooking….Yes I’m watching
Tell your Dad to put in a little anchovy paste and lemon rind..Mangia Oh, the old timers. You are lucky your parents are still with you. Ask him about putting parmesan cheese on that dish? Ha Ha. Hey, we were in Venice and you should have seen the look on the waiter's face when we asked for cheese with the Shrimp Scampi. My wife is Italian. I can only imagine what your parents are thinking about Joe Biden's world today.
I love this guy. He reminds me so much of my dad.
In southeast Alaska we had the most beautiful clams ever, then the tour ships and their “grey” water being allowed to be dumped into our pristine waters inside the three mile limit has poisoned our beaches. We survived eons on our beaches, at low tide, the table is set. We now buy our clams canned. No PSP in canned clams. I’ve subscribed. He’s too sweet.
More clams needed
2 cans better 😊
I love this guy. Personality and recipes. All amazing.
I add lemon zest and I admit, cheese. Sorry, but I'm not Italian. The canned clams are great to use.
Appreciate you showing us how to make a yummy dish using canned food. The best part, the longest part of the process was cooking the pasta. Fantastic!
He is absolutely adorable. Want to take him home with me. Good recipe too.😊
"Cin cin" means "Cheers."
I love the family dynamics during this cooking video! That’s a dying breed in our culture, more and more. I’ve watched several of your videos. I was intrigued by this one with the whole clams. I do use the chopped clams for recipes , but I
Have you never bought the whole clams. When I can get them, I cook fresh clams all the time, but I would be leery that doing them on the stove top like that they would become tough. But I guess they’re not because you’re cooking them! Since I love clams and pasta, I’ll have to pick up a can of whole clams, and try that! And to answer your son’s question, oysters, or clams…. I like oysters, clams, shrimp, crab legs and lobster🤣 but I do love raw oysters! I can’t wait to watch more of your videos!
I've used both. I like the chopped clams myself. I get a little jar of the clam juice. I also put about 2" of Anchovy Paste and mix it in good with the oil and the garlic. And a little zest of the lemon. What is the best is fresh clams and add a can of chopped clams to it! Can never have enough clams.
I was wondering about the clams becoming tough, but I have a few cans on hand and a really good grocer across the street from work, I can try anything.
I heat the liquids and any herbs first then stir in clams at end to keep them from getting rubbery.
@@MM-pb6qh Agreed, the trick is not to overcook the clams...basically just warm them up.
Hello from Hartwell, Georgia USA!
Salmon Arm a rural area of the Shuswap region of the province of British Columbia, Canada
Hi Pasquale! I love clams and this is so good because i taste sand in fresh no matter how much i clean them so this is so helpful love your recipes you the man!!!!!
Let the fresh clams rest for an hour in the fridge in a bowl covered with cold salted water (35 grams of salt per liter). Move them around, drain the water, rinse, and repeat the process for another hour. That should get rid of any sand. Discard any clams that are open when fresh, and any that haven't opened when cooked because that means they're not fresh and could be toxic.
We live at the beach and have fresh clams all the time. When i make this I do a quick strain of the juice, then put the clams back in, it helps, the other thing we do is let them stay in the fridge for 24 hours, they purge themselves and you have less. My mother in law was from italy, she swore to put corn meal over them…
@@joehowarth8093 thank you I will try again soon I love spaghetti with clams . A bit of a debate every time as I like white sauce and hubby likes red lol
Steamed cherry clams with one soup cracker then place a splash of hot sauce...yum!😅