my aunt has a restaurant here in switzerland for over 30 years. she did carbonara with cream. i showed her how to do it and now the restaurant are full of italian everyday.
@@HillsPatrolTD42 my aunt has a restaurant in Zürich over 30 Years now and my Dad has nearby a Pub that also was her before and since roundabout 15 Years now she gave it to him and he payed back monthly. Also about 5 Km away my aunt has a cafe near the retirement homes for elderly people. It‘s has happened bro 😅
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the spaghetti alle vongole looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
Amazing as always! I Have used your recipes to cook carbonara, zozzona, amatriciana and bolognese and they tasted sooo goood, I can't wait to try this one! Greetings from Panama 🇵🇦
to be perfectly honest, every time someone cooks with passion, talent and deliciousness their favorite dish, it becomes my favorite dish too..... I have a lot of favorite dishes but they aren't jealous so everything is fine
If there is a most loved pasta for me, it is linguine/spaghetti with clam sauce. It is absolute ambrosia. The only way to get this marvelous pasta in all its glory, is to make it at home. I have done so, many times, when I could get fresh clams. It is so incredible, it gives me tears.
This is so good! I always have this dish when visiting Isola Pescatori during holidays. The sun, the lake Lago Maggiore, the atmosphere of Italy it makes for such a wonderful experience.
That's pretty much how we made it in an authentic Italian restaurant I worked at. However, you went the extra mile to get the grit and sand out with that second stage of filtration. Bravo ciccio!
Always look forward to a video recipe from Vincenzo and this is fabulous. I wonder if I can find these fancy clam thingies somewhere round here lol hehe
It’s one of my top pastas too!!…. Ocean /seafood broth, olive oil and white wine for me is heavenly…. I usually use white wine, but sometimes I don’t want to buy a bottle as I don’t drink, lemon is a good substitute…. Now you’ve made me crave it !!! Perfection ❤❤
@@vincenzosplate for sure its gotta be carbonara just the way you make it with no cream lol fettucini al burro, penne alla vodka and now this one (even though I havent made it, YET)
Vincenzo, it is now 07:22am here and I am watching you cooking Spaghetti con vongole the correct way. Thank you very much for making me already hungry early in the morning 😂.
Love it. Hey I bought a "I'll make you a Pasta you can't refuse" t-shirt for grandpa's 90th birthday, but would have really preferred to buy a "I'll make you a Pasta you can't refuse" apron, but I didn't see one available. You should sell that. It especially makes sense because the quote is talking about cooking something and it is an apron
Ah yes!!!!! The favorite pasta dish of you AND me! I'm so happy you added lemon, it really does make it so much better! How come you didn't add white wine? Isn't wine traditional for the recipe?
I born close to the Adriatic see in a city of Marche region. Vincenzo made a very good job! 👍🏻 I would only to add: - I let claims stay in the saulty water for not less than one hour and half - generally adriatic clams is just very saulty so you can avoid to add sault in the sauce - after the claims opened you have to check very well and remove all the claims that remained closed. If you leave them they will ruine the taste of the sauce because they arw a bit bitter - instead of the lemon you can add white wine and let it evaporated as soon as the claims are opened - it is not traditional... But my old aunt adds in the souce with the claims white onion chopped finely. Probably to make more sauce with less claims... it sound quite like a blasphemy, but they are very good. Bravo Vince'! 😊👏🏻👏🏻👏🏻
Really i live in canada and ive worked with italian chefs in their own restraunts one was from around lake como in the north the other from treviso i beleive whfre the raddicio is from. Both their recipies where garlic white wine clams, chili and clams and linguini . Its my favourite pasta to i think @@vincenzosplate
Hi Vincenzo - I agree with you 1,000,000%!!! Cheese never ever goes with seafood pasta, pasta Aglio e olio, and pasta puttanesca!!! This dish is perfect for feast of seven fishes on Christmas 🎄 Eve!!
I love "spaghetti alle vongole"! The recipe shown is really appealing and classic. 👍 To be able to make the dish at any time, I use vongole in a jar. I know - that sounds terrible at first and is no comparison to fresh goods. But I also prepare them in a different way from the classic Italian style. I heat olive oil and butter and add garlic, parsley and chili. The butter may be generous in the direction of "Beurre Blanc". Add a dash of white wine and a little reduced. Now add 4g of "dashi powder" to intensify the taste of the mussels. Then directly the spaghetti and some pasta water and toss well. Not as good as fresh but still very tasty!
Oh My My! Vincenzo you are the king! This looks so bloody amazing. I will be cooking spaghetti Vongole using this method from now on. The only thing I will also do is add a splash of white wine. Just because I can 😂. Grazie Vincenzo. 🙏👏❤️
You're overcooking the clams. Tip: Once they open, you have to remove them from the heat immediately. One by one. In Spain we open them with a glass of Rueda or Albariño wine. Try it and forget the pasta.
True. I am missing some white wine in this dish as well. And with all the tossing after 8 minutesof cooking I am afraid the past is slightly overdone as well. Rather 6 mins. Of pasta cooking and the rest omes from tossing.
@@vincenzosplate Just anchovy, melted in the olive oil and hot red pepper flakes. And not always but sometime a splash of white wine, I do prefer it without the wine.
You have been on the money Vincenzo ..i bought a 5L tin of the cadel monte new season EVOO and went back for another tin...such incredible flavor!!. i Make the vongole pretty much the same.. except white wine and a squeeze of lemon..parsley stalks with the garlic and oil is a good flavour hit too
I am now very hungry, but it is only 9:00am, and also, I live in the middle of the North American continent where there are no vongole to be had. I cannot wait to be near a coast (any coast) so that I can buy some vongole and make this recipe! Vincenzo, I have made a lot of the recipes you have demonstrated, and they have all been fantastic, but if I ever get to make this, I know it will be sublime. And you are right! NO CREAM!!! It makes plenty of cream on its own if you cook it correctly.
I hope you can try my recipe soon my friend, but it's worth the wait! 😊 Thank you so much for following along and for the support, it means a lot to me❤
I only could get the big "Vongole" from the vietnam seas - the taste and quality is good, but they don`t meet the recipe - at least in my opinon. I asked in an italian restaurant in my hometown, where they get theirs, since they are very good, small, tasty, perfect ... but the chef just smiled and made some gestures of vagueness in the air. He`s the man ... some Darth Plagueis type, who knows the secret ways, but wont share them. Okay with me. Your clams are looking really good and i hope to do your recipe soon with good looking vongole. Nice one, Vincenzo!
Vincenzo, PERFECT. Have even added some corn meal in with the salted water to flush out the clams. And agree, thin pasta best for absorbing those flavors. And don't over cook the clams, just start to open and done!! THANKS!
Definitely my favorite. I love to absorb the sauce with bread to clean my plate. 😂 Never considered why, but I don’t put cheese on it. Need to add your secret ingredient next time!
Vongole are pretty big where I live. Too big for my taste anyway, so I started using cockles many years ago. Price wise a good deal as well as these come around half price of the vongole, between €10-15/kg. Essentially I start by making an aglio olio (oil, garlic and chili flakes) and then add a splash of white wine and quartered baby san marzano tomatoes. Once it starts steaming the cockles go in and the lid on. I've never taken the clams out and filtered the juices prior to adding the spaghetti. Seems wrong to let the clams go cold and then add them back to the hot dish later. Yes I have occasionally met with a grain of sand during eating but the only time where it made me discard the lot was when the animals themselves were stuffed with it. Apparently it was a batch that came fresh from the sand which is pretty rare where I live as they usually spend a couple of days in concrete basins in a constant flow of sea water, i.e. far more than the two hours you left them in that bowl of water. In hindsight I could have known from the amount of sand that came out of them but for that particular instance I would still have ended up making it a snack evening.
Wow, this is officially on my "to cook" list! In Greece, we have the lobster pasta (Astakomakaronada)and it is hands down the best "sea" pasta I've ever had. I get the feeling this one tops it though 😂
Some additional Information, i throw out every Vongole which didn't open after the steaming, these are mostly the dead and rotten ones and my nonna always added a little piece of butter to the hot vongole, other than that i make this dish like shown in this video. It's fantastic, healthy and so delicious!
VOGLIO VONGOLEEEEEE! My favourite dish too! Closely followed by 'al frutti di mare'. Could you please show us how YOU 'guess' a portion of spaghetti? Thank you for sharing.
Very similar to a portuguese recipe, callled "Ameijas á Bulhão Pato", which is Clamps, Coriender, butter, olive oil, lemon and white wine. It is delicious. usually we just eat the clamps, but you can also add pasta for a Portuguese x Italian fusion :D
Ciao Vincenzo, my favorite pasta is Ragu alla Bolognese BUT right after it comes Spaghetti Vongole and this dish is very special for me cause i normally eat this only 2 times a year when i'm holiday in Italy. So every year i'm always so happy when i have a plate of this right at me next to the beautiful Lago di Garda. This is heaven! 😊🌞🌊🍝 So with this dish i have special feelings. Bolognese i make often at home (Greetings to David) always made this repice. And Clams i can't find easily in my home country but i like the fact Pasta Vongole is something special for me i don't get often. Hope you liked my little story to this dish and thanks for all your advices.
This is my favorite pasta recipe! Too bad that in the Paris region, clams are so expensive... I rarely make this recipe, but I also use the same spaghetti. CHRIS 78 Vélizy Yvelines FRANCE
I watched Silvia Colloca make something like this years ago when she had her show How to cook like an Italian. Tried to find Vongole clams but, could never find them around here so, I never made it. I prefer muscles over clams anyway. Wonder how it would be with muscles? 🤔 You do a great job explaining and showing. Love your videos.
We are the same Vincenzo! My absolute favorite dish. I've also had this dish at restos and it's the worst when there's sand. I will make your recipe at home. Thank you so much!!!
i know not related but, you know as you make Italian potatoes, are there different versions of it only I used to order these from an Italian takeaway he used to neapolitan tomato sauce in the bottom, small cubed potatoes uncooked on top, then finely diced shallot and cheese on top then baked in the pizza oven it was always amazing, I've tried to recreate it but it never tastes the same
I swear I remember seeing someone else like Lidia Bastianich saying to add something like cornmeal/polenta to the water for the clams to give them something to purge the sand for. Not that I have much experience with these things, I live 1000+ miles from an ocean in every direction. So I generally stay away from seafood unless I'm visiting somewhere I can actually see the sea.
@vincenzosplate That least it's not Jamie Oliver or the Olive garden. I always enjoy your videos to learn traditional Italian food. Mostly Italian chief upset the Americans cooking carbonara.
My sister (who loves Italian cooking and cuisine) made this for my family and me the other day. It really is the best hands down
You know what I am talking about my friend! 😊 I hope you also give a try to my recipe
@vincenzosplate I will absolutely
if you are making spaghetti with seafood, like clams, never sprinkle cheese on them
It is beautiful to see how much love you have for cooking and sharing these amazing foods with us. Thank you Vincenzo!
And thank you for following along my friend!
my aunt has a restaurant here in switzerland for over 30 years. she did carbonara with cream. i showed her how to do it and now the restaurant are full of italian everyday.
You've made the Italians in Switzerland very happy my friend!
Yeah, I'll take "Shit that never happened" for $500 thanks...
@@HillsPatrolTD42 my aunt has a restaurant in Zürich over 30 Years now and my Dad has nearby a Pub that also was her before and since roundabout 15 Years now she gave it to him and he payed back monthly. Also about 5 Km away my aunt has a cafe near the retirement homes for elderly people. It‘s has happened bro 😅
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the spaghetti alle vongole looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
Thank you so much for all the love and support my friend! I hope you and your family enjoy this recipe as much as I do!
Amazing as always! I Have used your recipes to cook carbonara, zozzona, amatriciana and bolognese and they tasted sooo goood, I can't wait to try this one! Greetings from Panama 🇵🇦
Glad you like them! Thanks for the support 😃
to be perfectly honest, every time someone cooks with passion, talent and deliciousness their favorite dish, it becomes my favorite dish too.....
I have a lot of favorite dishes but they aren't jealous so everything is fine
Thank you so much 😀
did it last night, a great addition to an already heavenly recipy! Bravo!!
Wonderful!
Had this in Napoli and it was soo unique. One of the best pesce pastas!!
You know what I am talking about my friend! I hope my recipe comes close in taste to what you had in Napoli!
It makes me happy watching almost any Italian cook, such a joyous state of mind with pure love and respect for every ingredient😍🇮🇹
Oh man, what a dance, what a synphony, ,just wonderful Vincenzo! Molto grazzie.
You're welcome mate! I hope you enjoy every delicious bite!
This is Amazing and perfect details to make so creamy. Thank you, Chef. Ι am not scared to make this anymore 💝🙏🏼
Never be scared to cook a new recipe my friend! Just follow the instructions carefully and you'll be fine! Enjoy 😊
@vincenzosplate Yes, Thank you. You have made me a better cook. Love you, Chef
Hi Vincenzo! I made this recipe for new year’s eve and it tasted great. I got lots of compliments from the family ☺️ Thank you and happy new year!
That's fantastic to hear! Happy New Year to you and your family!
❤ THIS IS MY MOST FAVORITE PASTA DISH AS WELL!! ❤ I cannot thank you enough.
Do you ad any special twists in your recipe?
@ My special twist is RESTRAINT! Less really is more.
Looks amazing. I'll need to try this sometime !! 👍
You should try it!
Ahhhhh brings me back to our evening seafood dinner in Pescara. What an adventure!
Beautiful memories. That was a magical night
Pescara is Vincenzo's hometown!
Love the new version it looks delicious my friend
I highly recommend you give it a try my friend! 😊
@@vincenzosplate i will i just ordered the clams
That pastificio liguori is just pure heaven! Never again will I buy cheap supermarket pasta
If there is a most loved pasta for me, it is linguine/spaghetti with clam sauce. It is absolute ambrosia. The only way to get this marvelous pasta in all its glory, is to make it at home. I have done so, many times, when I could get fresh clams. It is so incredible, it gives me tears.
I could eat this pasta everyday and never get bored to be honest ahaha
This is so good! I always have this dish when visiting Isola Pescatori during holidays. The sun, the lake Lago Maggiore, the atmosphere of Italy it makes for such a wonderful experience.
Eating this dish in Italy is a completely different experience for sure, but it's delicious even at home 😊
@vincenzosplate Absolutely!
That's pretty much how we made it in an authentic Italian restaurant I worked at. However, you went the extra mile to get the grit and sand out with that second stage of filtration. Bravo ciccio!
Grazie! I think that it's important to clean the vongole well, I don't want any sand in my mouth when I eat this spaghetti
Always look forward to a video recipe from Vincenzo and this is fabulous.
I wonder if I can find these fancy clam thingies somewhere round here lol hehe
It’s one of my top pastas too!!…. Ocean /seafood broth, olive oil and white wine for me is heavenly…. I usually use white wine, but sometimes I don’t want to buy a bottle as I don’t drink, lemon is a good substitute…. Now you’ve made me crave it !!! Perfection ❤❤
I highly recommend you give a try to this version my friend, I think it's the best I've cooked till now!
Thank you so much Vincenzo! My favorite authentic dish done by authentic chef 👏🏻👏🏻👏🏻👏🏻😘
And thank you so much for your support my friend, it means a lot to me 😊
Deliziosa ricetta Vincenzo!!!
Grazie mille!
Thank you for inspiring us chef! ⭐️🍻
He is excellent at this video teaching. Really learn a lot from him
@ agree! ⭐️
And thank you for following along and supporting me my friend!
Как же это вкуснооооо😋❤
😍
Looks AMAZING!! I feel like i can taste it through my screen lol your videos always make me so hungry
This message made my day! Which of my recipes is your favorite till now my friend?😊
@@vincenzosplate for sure its gotta be carbonara just the way you make it with no cream lol fettucini al burro, penne alla vodka and now this one (even though I havent made it, YET)
Fantastic little tender morsels. Great recipe👍😊
Happy you liked it! 😊
Well done vincenzo it looks delicious , i would just add some pepper 😊 Happy christmas to you and all your loved once buddy
Thank you! You too!
Vincenzo, it is now 07:22am here and I am watching you cooking Spaghetti con vongole the correct way.
Thank you very much for making me already hungry early in the morning 😂.
I am glad that you are enjoying my video!
Certamente anche nel mio top 5 di pasta ! Che bellezza 👌
Personalmente aggiungo sempre il vino bianco, ma è un gusto personale 😊
Love the video ❤
Happy you enjoyed it my friend!
Love it.
Hey I bought a "I'll make you a Pasta you can't refuse" t-shirt for grandpa's 90th birthday, but would have really preferred to buy a "I'll make you a Pasta you can't refuse" apron, but I didn't see one available. You should sell that. It especially makes sense because the quote is talking about cooking something and it is an apron
Looks creamy but without butter. Thanks for sharing.
Ah yes!!!!! The favorite pasta dish of you AND me! I'm so happy you added lemon, it really does make it so much better! How come you didn't add white wine? Isn't wine traditional for the recipe?
Just a personal preference! But if you like you can add the white wine!
Hi Vincenzo, love your videos. What kind of pan are you using in the vid? Thanks :)
This is soooo good. I have used fresh cherry tomatoes in my recipe. 🇫🇮♥️🇮🇹
I bet your recipes has turned out amazing! Hope you enjoy even my version
@vincenzosplate
I'm enjoying everything you cooking😊🇫🇮
Jorma
Oh my god that looks incredible
Its my favorite pasta recipe. Its sooo good
Lovely dish, one of my very favorite and all time classic
Happy to hear that you too are a fan of this dish!
Looks really yummy ngl :)
That is one of the most favorite dishes overall.
This pasta is heaven on earth my friend!
I’ll never make this but I still watch with rapt attention. ❤
Thank you. You dont eat seafood?
@ I definitely do but I’ve never cooked clams.
@@AmyLSchulte Let Vincenzo be your guide, you're in good hands. You got this!!
Looks delicious 😋
You must try how it tastes😋🤤
Wholeheartedly agree, my favorite pasta is vongole bianco.
I born close to the Adriatic see in a city of Marche region. Vincenzo made a very good job! 👍🏻 I would only to add:
- I let claims stay in the saulty water for not less than one hour and half
- generally adriatic clams is just very saulty so you can avoid to add sault in the sauce
- after the claims opened you have to check very well and remove all the claims that remained closed. If you leave them they will ruine the taste of the sauce because they arw a bit bitter
- instead of the lemon you can add white wine and let it evaporated as soon as the claims are opened
- it is not traditional... But my old aunt adds in the souce with the claims white onion chopped finely. Probably to make more sauce with less claims... it sound quite like a blasphemy, but they are very good.
Bravo Vince'! 😊👏🏻👏🏻👏🏻
Thank you for sharing how you like to cook this recipe! Makes me happy to see that you're just as passionate as me about it!
@vincenzosplate I am.... 😋😋😋😋
i make very similar but use white wine and a bit of pasta water, but then reduce the sauce by 1/4 which i feel intensifies it... love your vids.
My favorite pasta too! I've made your previous vongole recipe many many times, can't wait to try this one!
Let me know how this recipe will turn out for you!
Really i live in canada and ive worked with italian chefs in their own restraunts one was from around lake como in the north the other from treviso i beleive whfre the raddicio is from. Both their recipies where garlic white wine clams, chili and clams and linguini . Its my favourite pasta to i think @@vincenzosplate
Hi Vincenzo - I agree with you 1,000,000%!!! Cheese never ever goes with seafood pasta, pasta Aglio e olio, and pasta puttanesca!!!
This dish is perfect for feast of seven fishes on Christmas 🎄 Eve!!
Sounds like the perfect Christmas menu my friend! I hope you enjoy!
@ thanks so much!
I love "spaghetti alle vongole"! The recipe shown is really appealing and classic. 👍
To be able to make the dish at any time, I use vongole in a jar. I know - that sounds terrible at first and is no comparison to fresh goods. But I also prepare them in a different way from the classic Italian style. I heat olive oil and butter and add garlic, parsley and chili. The butter may be generous in the direction of "Beurre Blanc". Add a dash of white wine and a little reduced. Now add 4g of "dashi powder" to intensify the taste of the mussels. Then directly the spaghetti and some pasta water and toss well.
Not as good as fresh but still very tasty!
Thank you for sharing how you cook your vongole! I hope you give a try to my recipe as well!
@@vincenzosplate "! I hope you give a try to my recipe as well!" For sure!
This is a fantastic dish and this preparation looks great!
I still remember the first time i had it (in Rome!) and it makes my stomach rumble. :)
I hope you give a try to my recipe and it comes close to what you had in Rome 😊
Oh My My! Vincenzo you are the king! This looks so bloody amazing. I will be cooking spaghetti Vongole using this method from now on. The only thing I will also do is add a splash of white wine. Just because I can 😂. Grazie Vincenzo. 🙏👏❤️
Grazie Mille! I'm glad you enjoyed the video and you're going to try it at home. 🙏
You're overcooking the clams. Tip: Once they open, you have to remove them from the heat immediately. One by one. In Spain we open them with a glass of Rueda or Albariño wine. Try it and forget the pasta.
True. I am missing some white wine in this dish as well. And with all the tossing after 8 minutesof cooking I am afraid the past is slightly overdone as well. Rather 6 mins. Of pasta cooking and the rest omes from tossing.
My favorite as well.
Do you add any twist to the recipe?
It's been my favorite ever since I was kid!
Do you add any special twists in your recipe?
@@vincenzosplate Just anchovy, melted in the olive oil and hot red pepper flakes. And not always but sometime a splash of white wine, I do prefer it without the wine.
You have been on the money Vincenzo ..i bought a 5L tin of the cadel monte new season EVOO and went back for another tin...such incredible flavor!!. i Make the vongole pretty much the same.. except white wine and a squeeze of lemon..parsley stalks with the garlic and oil is a good flavour hit too
I am now very hungry, but it is only 9:00am, and also, I live in the middle of the North American continent where there are no vongole to be had. I cannot wait to be near a coast (any coast) so that I can buy some vongole and make this recipe! Vincenzo, I have made a lot of the recipes you have demonstrated, and they have all been fantastic, but if I ever get to make this, I know it will be sublime. And you are right! NO CREAM!!! It makes plenty of cream on its own if you cook it correctly.
I hope you can try my recipe soon my friend, but it's worth the wait! 😊 Thank you so much for following along and for the support, it means a lot to me❤
I still can't wrap my head around the fact that Vincenzo's favourite pasta doesn't contain any pecorino romano!
You know in Italy we don't mix cheese and fish :p
Oh, of course! Nor should you. I'm just surprised that it's your favourite. 😆
Why fish and cheese is big no in italy?
@@riski_putra6725Because they don't go together well at all. With a few exceptions, of course.
That looks gorgeous.
I've been planning a Vongole recipe and this is it. I may add some white wine when cooking the Vongole though.😁
Feel free to add your own twists to the recipe my friend! I hope you enjoy it!
😋😋😋😋 yummy ...
Glad you liked it! Stay tuned for more yummy recipes
I know the flavor is richer with fresh clams but I used jarred clams ‘cause I got lazy. Still good though. Thanks, Vincenzo. It looks beautiful!❤
Fresh is always the best for sure! I'd advice you to not be lazy next time 😅
To intensify the flavour I sometimes pan seared scallops in the pan as well and use a fairly good Sauvignon Blanc
I only could get the big "Vongole" from the vietnam seas - the taste and quality is good, but they don`t meet the recipe - at least in my opinon. I asked in an italian restaurant in my hometown, where they get theirs, since they are very good, small, tasty, perfect ... but the chef just smiled and made some gestures of vagueness in the air. He`s the man ... some Darth Plagueis type, who knows the secret ways, but wont share them. Okay with me. Your clams are looking really good and i hope to do your recipe soon with good looking vongole. Nice one, Vincenzo!
Hahah well it's only fair that he as a chef keeps a few secrets for himself 😂
Watching this at 1am gives me hunger pangs 😫
😅
Vincenzo, PERFECT. Have even added some corn meal in with the salted water to flush out the clams. And agree, thin pasta best for absorbing those flavors. And don't over cook the clams, just start to open and done!! THANKS!
You're welcome my friend! Stay tuned for more delicious recipes 😊
Definitely my favorite. I love to absorb the sauce with bread to clean my plate. 😂 Never considered why, but I don’t put cheese on it. Need to add your secret ingredient next time!
La scarpetta at the end with the bread is always a must! Let me know what you'll think of my recipe after you try it 😊
Buon Natale e felicissimo anno nuovo!!! 🎄🙏💖 Anche il mio preferito.
Buon Anno 😍
Vongole are pretty big where I live. Too big for my taste anyway, so I started using cockles many years ago. Price wise a good deal as well as these come around half price of the vongole, between €10-15/kg. Essentially I start by making an aglio olio (oil, garlic and chili flakes) and then add a splash of white wine and quartered baby san marzano tomatoes. Once it starts steaming the cockles go in and the lid on.
I've never taken the clams out and filtered the juices prior to adding the spaghetti. Seems wrong to let the clams go cold and then add them back to the hot dish later. Yes I have occasionally met with a grain of sand during eating but the only time where it made me discard the lot was when the animals themselves were stuffed with it. Apparently it was a batch that came fresh from the sand which is pretty rare where I live as they usually spend a couple of days in concrete basins in a constant flow of sea water, i.e. far more than the two hours you left them in that bowl of water. In hindsight I could have known from the amount of sand that came out of them but for that particular instance I would still have ended up making it a snack evening.
Wow, this is officially on my "to cook" list!
In Greece, we have the lobster pasta (Astakomakaronada)and it is hands down the best "sea" pasta I've ever had. I get the feeling this one tops it though 😂
Let me know if it will top the lobster pasta! Happy cooking!
Linquini with white clam sauce was my father's favorite.
Would you like to share his recipe?
This is one of my absolute favorite Dishes, this and Porchetta.
I exclusively buy clams from my regional store
Some additional Information, i throw out every Vongole which didn't open after the steaming, these are mostly the dead and rotten ones and my nonna always added a little piece of butter to the hot vongole, other than that i make this dish like shown in this video. It's fantastic, healthy and so delicious!
You know what the real deal is my friend! Enjoy this recipe 😊
Wow like to try it sometime
I highly recommend you do!
In San Francisco we make it with Nona’s sauce and a good Cabernet Sauvignon.
Or pinot grigio.
Sounds delicious! Which is your nona's sauce?
la mia pasta favorita
Anche la mia 😊
Vicenzo this is outstanding. You are a legend. Can you do some dishes from Calabria? My in laws are Calabrian and they are so picky
Thank you for the support my friend, it means a lot to me! Which dishes from Calabria would you like to see me cook?
I’m making this Christmas Eve thanks for the cooking tips. I hope Santa brings you a new pan with a lid.
hahaha I'll make sure to write it in my Santa list of wishes!
Vincenzo, where are you getting that deep , curved sided saute pan ?
I've been trying to find one on line, without much luck.
Thanks, Mark.
VOGLIO VONGOLEEEEEE!
My favourite dish too!
Closely followed by 'al frutti di mare'.
Could you please show us how YOU 'guess' a portion of spaghetti?
Thank you for sharing.
I usually serve 100 grams of pasta per person 😊
I would eat it all too 🤭😍
ahhaa feel free to eat as much as you want my friend, we don't judge here!
You know how much I love clams
Then you must try this recipe😊
Very similar to a portuguese recipe, callled "Ameijas á Bulhão Pato", which is Clamps, Coriender, butter, olive oil, lemon and white wine. It is delicious. usually we just eat the clamps, but you can also add pasta for a Portuguese x Italian fusion :D
I love how different countries have similar but at the same time different versions of this recipe!
Is it ok if we added the lemon juice and then spaghetti straight to the vongole, without filtering through the colander?
Fabulous. I have a similar thin aluminum 3mm thick pan for this but a bit smaller. Can you tell me the make of this pan. Thanks
Let me check!
Ciao Vincenzo, my favorite pasta is Ragu alla Bolognese BUT right after it comes Spaghetti Vongole and this dish is very special for me cause i normally eat this only 2 times a year when i'm holiday in Italy. So every year i'm always so happy when i have a plate of this right at me next to the beautiful Lago di Garda. This is heaven! 😊🌞🌊🍝
So with this dish i have special feelings. Bolognese i make often at home (Greetings to David) always made this repice. And Clams i can't find easily in my home country but i like the fact Pasta Vongole is something special for me i don't get often.
Hope you liked my little story to this dish and thanks for all your advices.
Eating it only twice per year makes the experience even more special! I hope my recipes inspired you to recreate the dish even at home!
where did you buy the vongole from?
Do you live in Australia?
@@vincenzosplate yes
Hmmm I am eagerly waiting for his response
This is my favorite pasta recipe!
Too bad that in the Paris region, clams are so expensive... I rarely make this recipe, but I also use the same spaghetti.
CHRIS 78 Vélizy Yvelines FRANCE
Sorry to hear that clams are expensive where you live. Maybe there’s times of the year when the price goes down and you can get some
How would this recipe work with fresh pasta?
is white wine usually added?
Yeah you can go for the white wine if you'd like to add more flavor to the dish
I watched Silvia Colloca make something like this years ago when she had her show How to cook like an Italian.
Tried to find Vongole clams but, could never find them around here so, I never made it. I prefer muscles over clams anyway. Wonder how it would be with muscles? 🤔
You do a great job explaining and showing. Love your videos.
The only way to know is to try! Feel free to experiment with the recipe, let me know how it goes 😊
Faros Bros Marrickville has clams & pippis.. if your in Sydney of course
Vincenzo please explain to us when Italians use white pepper (if you do at all). It seems to be black pepper almost all the time
Bellisimo from India 🎉
Grazie! Hugs from Australia 😊
Your thoughts on adding some fresh chili?😊
Great. Chilli lovers must have chilli. My parents and Nonna put chilli on almost every dish
Hi Vincenco, would muscles be ok for a substitute?
Why not! Give it a try and let me know how it goes 😊
We are the same Vincenzo! My absolute favorite dish. I've also had this dish at restos and it's the worst when there's sand. I will make your recipe at home. Thank you so much!!!
Happy to have inspired you to try my recipe my friend! Don't worry, if you follow my instructions your vongole spaghetti will be sand free!
i know not related but, you know as you make Italian potatoes, are there different versions of it only I used to order these from an Italian takeaway he used to neapolitan tomato sauce in the bottom, small cubed potatoes uncooked on top, then finely diced shallot and cheese on top then baked in the pizza oven it was always amazing, I've tried to recreate it but it never tastes the same
Sorry but what have potatoes to do this recipe?
@vincenzosplate I know I'm sorry it's just I couldn't find your recipe for the Italian potatoes please remove my message if you feel you need to
Where can I get the vongole? Cole's or Woolies?
Wherever you like my friend, just make sure they are fresh
I swear I remember seeing someone else like Lidia Bastianich saying to add something like cornmeal/polenta to the water for the clams to give them something to purge the sand for. Not that I have much experience with these things, I live 1000+ miles from an ocean in every direction. So I generally stay away from seafood unless I'm visiting somewhere I can actually see the sea.
nice recipe bro ! just an idea to make it a bit more "Italian"...you should use white wine instead of water to cook the vongole ! ;-)
great channel !
making me hungry....
So when do I add the butter and hot chili 🤔
Feel free to add your own twists to the recipe whenever you want
@vincenzosplate That least it's not Jamie Oliver or the Olive garden. I always enjoy your videos to learn traditional Italian food. Mostly Italian chief upset the Americans cooking carbonara.
I noticed you didn't add any White wine. I usually do. What are your thoughts?