I've gotten way too used to Gennaro's latest more relaxed (and relaxing) cooking content, failing to remember he's actually an accomplished chef who could kick your ass in the kitchen. He exudes such a strong presence while working on his dish, such control over his craft, this man is a culinary god!
I made this with mussels instead of clams, since they are in season now and Jamie taught me to cook with fresh regional products. It was amazing! Not only did it taste really good, but also it looked as a picture in a book, not like how my home cooking usually does. I am going to make this when my friend comes over for a visit and he'll think I turned into a real chef, :) Thanks Gennaro, you are the best!
This is my FAVORITE pasta dish!!! I love pasta ❤🎉❤😊 so it’s a lot to call one my favorite. Especially one so basically simple, but these flavors seem just beyond once they come together. It’s the good version of a perfect chorus with all the simple notes and individual voices that don’t even need to be anything special, but they hit all the CC right notes and together become so much more than they could ever be alone!! It brings out notes that aren’t really being made, but the harmonies create more than exists when it’s not combined that way. ❤
Aglio e olio is the best super simple one and if you have a little extra stuff in the pantry beyond the minimum, then puttanesca is the next step. Drop the tomato and olives but add the clams and this is the top of that simple line of better and better based on the same things. :)
Wow, Genaro really put the hours into Jamie’s Italian. Shame that Jamie’s Italian never worked out. Good to see that Genaro and Jamie are such good friends. They both owe and love each other so much. A wonderful life long partnership.
This is passionate cooking. I’ve executed as number of his recipes - and one of my favourites is fish in crazy water. I cook it outside and I add pasta to the remaining sauce. As Gennaro says, “Oh my God!” And bang my fork on the patio table. As my mother said, “ good, fresh ingredients and love.”
This is my favorite dish, I love that your clams are more compact than the little necks. I love bought but the smaller one, in my opinion, is sweeter. Thank you for sharing your wonderful recipie....
hi there Gennaro been meaning to cook this for ages ,saw some clams in the fishmongers today and cooked it and was beautiful sauce tastes amazing ,will definately be cooking this one again
I love Italian food and I cooked your family ragu dish you made on Jamie's food tube channel I made it for 8 and everyone loved it and have asked me to make it at the restaurant I work at thanks gennaro possibly the most passionate Italian chef out there at the moment #livinglegend
David Farrugia Hahah no, Julia is talking about the noodle sifter thingies. The actual tool used to cook the pasta, not the tongs to lift them. Basically, it seems as though Julia isn't very well travelled because that noodle cooking machine (including the drainers) are used in pretty much any restaurant that needs to cook large amounts of noodles/pastas. It's more efficient than using pots of boiling water.
+CuzlmHaeppy don't see the point whether I travel a lot or not--and yes I travel a lot--has to do with this comment with cooking utensils. My husband from the US and mother in law never use those drainer at home. My family never use those drainer at home either. In the US you don't see people's kitchen like an open kitchen easily, or you don't see their kitchen in the street stands. When I was in Europe, I didn't get any chance to see restaurant kitchens either, unless I worked in the restaurants?! In Southeast Asian I do see noodle drainers from time to time, but again this is really not the point!!! I was just very amazed Italian people (or you want to call it in a British genre, to be hyper exact with everything) have the same invention, especially from where I'm from. I appreciate you helping to point out the "drainer" thing, but inferring other people's lack of travel seems totally unnecessary.
I remember his best friend Antonio showed him a variant with prawns and muscles when they did the show "Two Greedy Italians" (which I am hoping they do a 3rd season.) In fact the very episode in question is on the right there titled "Poor Man's Food".
just a quick question. How do you make the oil not splash all over you when you put in the clams. I tried it, and i thought my house was gonna explode.
throw in some wine and the parsley BEFORE the vongole. Also, don't throw the clams, lower them gently into the pan.They cook almost instantly. Once they open up take off the heat
+Kylie Ramsey Well, go knock yourself out! You can make a perfect pasta in under 20 minutes so don't let that hold you back! As long as you've got some garlic, good extra vergine oil and good Parmeggiano you're in bussiness! Enjoy ...
Just one question. Do you have to put in salt while cooking the linguine? I know the clams and anchovies are salty but I'm not sure if there is any need for additional salt.
+Nafi Intasar I'm sure you got your answer by now, but i want to help you anyway. So everytime you cook with something that is salty by itself, such as mussels, anchovies, or even bacon you basicly need next to no additional salt, as the pasta itself is already cooked in saltwater. But at the end of the day always remember that such things depend on personal preference, so if you try it without any additional salt and you feel like it's missing, next time just add a little bit to it ;-) bon appetit!
I liked the videos where Gennaro cooks in Italy like the ones in Jamie's foodtube. Not that it's produced by Jamie's crew, Gennaro looks more comfortable and relaxed, which makes him cook better, I think
ron architect probably added salt, maybe did not see in the video or he could have forgot, but remember that anchovies have a lot of salt, especially if packed in a salt brine and are not rinsed
Gennaro! I made fresh pasta today, used the machine to roll it thinly and when I put it in boiling water it broke apart within a few seconds. It didnt stay together :( Anybody else know whats the reason? I'm a bit frustrated...
if you can, use 00 flour (Italian bread flour), or substitute normal bread flour. You can not make good pasta with plain flour, as it will never make good gluten bonds, which are what keeps your pasta together and gives it good texture. Self raising flour is absolutely unusable for pasta. Risen yeast pastas do exist, but baking soda or alkaline does not belong in any pasta. The other thing is to not roll it too thin. Don't take dry pasta as a guide for thickness, as it increases in size during the cooking process much, much more than a fresh pasta will. Fettuccine does best at about 1-1.5mm thick in my opinion. Egg pastas are also often better thicker, and they hold better than flour and water pasta in the pot, making them the best place to start. Other than that, work your dough for at least 20 minutes, cross temper it in the machine (fold it up and run it through sideways - this improves the texture and makes the pasta more resilient) and remember that fresh pasta cooks in a matter of seconds; if you try to cook it the same length of time you would a dry pasta, you are going to break it down completely. If none of this is helping, try adding some semolina to your mix. That firms the dough up significantly. There are even styles of pasta made with only semolina.
***** Oh yeah I looked at a ruler and it turns out 1mm is way thicker than I thought it was Point is though, don't take it all the way to the thinnest setting unless you want a super thin pasta for some reason. Generally how thick you want it depends on your sauce, but I rarely take pasta more than a 7 where 10 is the thinnest setting.
My tip is to make sure you twist the pasta around your serving tongs as you pour from the pan... make sure confidence.
Bless you x
Gennaro Contaldo so love your enthusiasm when cooking. My favorite Italian cook!
I've gotten way too used to Gennaro's latest more relaxed (and relaxing) cooking content, failing to remember he's actually an accomplished chef who could kick your ass in the kitchen. He exudes such a strong presence while working on his dish, such control over his craft, this man is a culinary god!
LOOOK AHT DA WAY DEY OPAN AP
LOOK HOW THEY OPEN UP FOR FUCKS SAKE
Lmao
I made this with mussels instead of clams, since they are in season now and Jamie taught me to cook with fresh regional products. It was amazing! Not only did it taste really good, but also it looked as a picture in a book, not like how my home cooking usually does. I am going to make this when my friend comes over for a visit and he'll think I turned into a real chef, :) Thanks Gennaro, you are the best!
I love Gennaro's reactions to tasty flavours! I hope to try you dishes at least once before I die.
The Don. Love him x
No...hes a bit too much
@@jx2276 you're probably the only person in the world to say anything negative about him. Take a long hard look in the mirror
we, the viewers, love him too! in fact, so much! such a joy to watch this man cook!
This is my FAVORITE pasta dish!!! I love pasta ❤🎉❤😊 so it’s a lot to call one my favorite. Especially one so basically simple, but these flavors seem just beyond once they come together. It’s the good version of a perfect chorus with all the simple notes and individual voices that don’t even need to be anything special, but they hit all the CC right notes and together become so much more than they could ever be alone!! It brings out notes that aren’t really being made, but the harmonies create more than exists when it’s not combined that way. ❤
Aglio e olio is the best super simple one and if you have a little extra stuff in the pantry beyond the minimum, then puttanesca is the next step. Drop the tomato and olives but add the clams and this is the top of that simple line of better and better based on the same things. :)
Yeah !!! vongole, wine, and a cheerful presence in the kitchen !
this is so impressiv when you see the rapid workflow in such a kitchen. Rapido Rapido Bellissima
love the energy! that looks absolutely delicious
Thanks Gennaro... I do boxing and love food like this before I train... You are my hero... Sei fantastico
Gennaro, grazie per questa ricetta! Sei grande!
*bang bang bang* OH MY
dark horse I actually laughed out loud
Oh my my*
Wow, Genaro really put the hours into Jamie’s Italian. Shame that Jamie’s Italian never worked out. Good to see that Genaro and Jamie are such good friends. They both owe and love each other so much. A wonderful life long partnership.
amazing recipe and video! i tried this today. substituted anchovies with fish sauce because i didn't have anchovies. the vongole tasted great.
This is passionate cooking. I’ve executed as number of his recipes - and one of my favourites is fish in crazy water. I cook it outside and I add pasta to the remaining sauce. As Gennaro says, “Oh my God!” And bang my fork on the patio table. As my mother said, “ good, fresh ingredients and love.”
I love this guy he is bloody hilarious
This is my favorite dish, I love that your clams are more compact than the little necks. I love bought but the smaller one, in my opinion, is sweeter. Thank you for sharing your wonderful recipie....
OMG this is my favourite dish in the WHOLE world bless you gennaro
I love Italian food, delicious and very easy to make.
i'm an old man yet this guy makes me giggle like a little kitty.
I'm making this for dinner tonight! Finally got my hands on some cockles 😍
Gennaro sei Unico!. Un caro saluto da un tuo grande Fan da Roma, Italy.
Wow awesome super tasty and healthy recipe 😋😋.😋🤝👏👏😋😋
I love your style!!!❤
love his passion...send to my home asap!!
hi there Gennaro been meaning to cook this for ages ,saw some clams in the fishmongers today and cooked it and was beautiful sauce tastes amazing ,will definately be cooking this one again
You made my day genarro again!
Thanks Gennaro, you are the food master 👍🏻 I just had the linguine vongole test sooooo good excellent.
food master but he boiled mushrooms.... lololol
Omg this dish was sooo delicious i tried it! Its amaaaazing!
Gennaro! te amamos acá en México, mi familia siempre busca tus videos y prepara tus recetas, saludos, sigue siendo genial.
I love your passion !!!
Love his passion for cooking!!
I love your cooking
i love you Gennaro!
Just made this whist I'm in Japan and cockles are cheap here, so tasty thank you Gennaro.
Amazing I love your cooking
Mitico come sempre!!
2:41 oops
I love Italian food and I cooked your family ragu dish you made on Jamie's food tube channel I made it for 8 and everyone loved it and have asked me to make it at the restaurant I work at thanks gennaro possibly the most passionate Italian chef out there at the moment #livinglegend
Also or plus, twisting the pasta into the dish keeps it hot for a longer time
1:22 LOOK AT THE WAY THEY OPEN UP!
Wonderful recipe. Do you use fresh or dried chili?
The best chef ever😀😀
William is cute, and the pasta looks super delicious hehe thanks Gennaro
It's interesting the "noodles utensils" you use to cook pasta is the same we use in my home country Taiwan.
you use chopsticks, yes? >.
TheHenrymontemayor
We use chopsticks to eat, but the thing to cook noodles is different.
Julia b Those are tongs.
David Farrugia Hahah no, Julia is talking about the noodle sifter thingies. The actual tool used to cook the pasta, not the tongs to lift them.
Basically, it seems as though Julia isn't very well travelled because that noodle cooking machine (including the drainers) are used in pretty much any restaurant that needs to cook large amounts of noodles/pastas. It's more efficient than using pots of boiling water.
+CuzlmHaeppy
don't see the point whether I travel a lot or not--and yes I travel a lot--has to do with this comment with cooking utensils. My husband from the US and mother in law never use those drainer at home. My family never use those drainer at home either. In the US you don't see people's kitchen like an open kitchen easily, or you don't see their kitchen in the street stands. When I was in Europe, I didn't get any chance to see restaurant kitchens either, unless I worked in the restaurants?! In Southeast Asian I do see noodle drainers from time to time, but again this is really not the point!!! I was just very amazed Italian people (or you want to call it in a British genre, to be hyper exact with everything) have the same invention, especially from where I'm from.
I appreciate you helping to point out the "drainer" thing, but inferring other people's lack of travel seems totally unnecessary.
This is my favorite kind of pasta! So excited for this!
Gennaro when I go to london I will go to that restaurant because you are there!!
what a cool set up.
I got a question: what's the dark brown ingredient beside the basil leaves @0:32?
C. Herman If you listen closely, he says anchovies..
vongole is Italian for clams. Find and have a run around a decent supermarket, or if you live near the sea, a fish stall to see if you can get any.
I remember his best friend Antonio showed him a variant with prawns and muscles when they did the show "Two Greedy Italians" (which I am hoping they do a 3rd season.) In fact the very episode in question is on the right there titled "Poor Man's Food".
nice dish :D
oh how i wish to work in that kind of kitchen :)
1:30 is just too much for him .. love how the chef in the background has to laugh :D
0:41 whats that?
anchovies. That's why he does not use salt. They are very salty. I still throw in some coarse sea salt however.
great dish! what's the name of the opening music? sounds great!
just a quick question. How do you make the oil not splash all over you when you put in the clams. I tried it, and i thought my house was gonna explode.
throw in some wine and the parsley BEFORE the vongole. Also, don't throw the clams, lower them gently into the pan.They cook almost instantly. Once they open up take off the heat
lmao
It's because of Gennaro Italian food is my favorite kind of food :D
0:35
yes, it is.
Salve ! Sono sicuro di essere un'òtimo sapore ,comunque me pare che l' aciuggue ruba il sapore unico dell vongole! . Salute dal Brasile. Marcos
can someone tell me how the pasta was cooked so quickly? like how is that possible?
thisisyaren fresh pasta only takes 2-3mins to cook 😊
The pasta is not dried, it is taken straight to boiling water from the fresh state of fresh
I wish I wish I could come to Jamie's Italian just to meet Gennaro but Colorado is a loooong way from London.
This video is an awful thing to watch at 12:30am I'm now very hungry and really want pasta
+Kylie Ramsey Well, go knock yourself out! You can make a perfect pasta in under 20 minutes so don't let that hold you back! As long as you've got some garlic, good extra vergine oil and good Parmeggiano you're in bussiness! Enjoy ...
Kylie Ramsey Ask your uncle Gordon.
And some tomatoes and herbs
Dear Gennaro can you please tell me more about CONCHIGLIE DI FUME I was eating this pasta today at L'ostiera. Thanks.
Thanks chef! ⭐⭐⭐⭐⭐
Staff smiling at him, that how you know they enjoy working in his kitchen.
Gennaro is all around excelent...
What is the herb on top to decorate the dish at the end???
young parsley
What is the name of your restaurant and location???
Just one question. Do you have to put in salt while cooking the linguine? I know the clams and anchovies are salty but I'm not sure if there is any need for additional salt.
Nafi Intasar i thing pasta always needs to be cooked with salt. don't overdo it but you don't want the linguine themselves to be bland.
+Nafi Intasar I'm sure you got your answer by now, but i want to help you anyway. So everytime you cook with something that is salty by itself, such as mussels, anchovies, or even bacon you basicly need next to no additional salt, as the pasta itself is already cooked in saltwater. But at the end of the day always remember that such things depend on personal preference, so if you try it without any additional salt and you feel like it's missing, next time just add a little bit to it ;-) bon appetit!
Cheers from Hungary!
💙 July 26, 1999. Santana Crystal Romero. Guerrero, Mexico. 💙
I love you Gennaro!
I liked the videos where Gennaro cooks in Italy like the ones in Jamie's foodtube. Not that it's produced by Jamie's crew, Gennaro looks more comfortable and relaxed, which makes him cook better, I think
Is that anchovies paste?
Hallo mein Freund
Kommen keine Gewürze wie Salz und Pfeffer an das Gericht ?
That looks delicious!
What is the alternative to vangole
+Ibodnano any other Seafood
try shrimps or scallops or any other mussels like clams. Small pieces of fish should work too
That is my absolute favorite italian dish but with shrimp instead of vongole 😍😭💔
that is why,you are my idol!!!!
Gennaro, you rock!!!!!
chilli yay! ahahahaaa i love this guy
God bless you Gennaro :D
AMAZING!
The Grand Master of Amalfi!
No salt?
ron architect probably added salt, maybe did not see in the video or he could have forgot, but remember that anchovies have a lot of salt, especially if packed in a salt brine and are not rinsed
Where The Papper?
Where Is The Papper?
I don't even like se food ( never even tried it ) but I came here for Gennaro
GRANDE ALBERTONE IL RAGAZZO DIETRO!!! GRANDE CHEF!!!!!
Thanks god I found you.
SO SIMPLE SO DELICIOUS!!!
no salt anymore?
I can smell the taste yum yum yum
Is gennaro a three mishelin star chef?
1 question: is there such thing as "Too much olive oil??" ,great vid btw =3=!!
👍from Norway
It needs a little more olive oil, he only added some at 0:36, 1:19 and 2:23.
No salt or pepper?
The Chili is better than pepper and the fish and spaghetti are salty
Plus ansjovis is very salty too
+Miss Moker Right! I'll try it... Gracias
+antongrad your welcome 😀
Ma favorite dish
1:22 - sounds like a text from pron clip.
Gennaro! I made fresh pasta today, used the machine to roll it thinly and when I put it in boiling water it broke apart within a few seconds. It didnt stay together :( Anybody else know whats the reason? I'm a bit frustrated...
if you can, use 00 flour (Italian bread flour), or substitute normal bread flour. You can not make good pasta with plain flour, as it will never make good gluten bonds, which are what keeps your pasta together and gives it good texture. Self raising flour is absolutely unusable for pasta. Risen yeast pastas do exist, but baking soda or alkaline does not belong in any pasta.
The other thing is to not roll it too thin. Don't take dry pasta as a guide for thickness, as it increases in size during the cooking process much, much more than a fresh pasta will. Fettuccine does best at about 1-1.5mm thick in my opinion. Egg pastas are also often better thicker, and they hold better than flour and water pasta in the pot, making them the best place to start.
Other than that, work your dough for at least 20 minutes, cross temper it in the machine (fold it up and run it through sideways - this improves the texture and makes the pasta more resilient) and remember that fresh pasta cooks in a matter of seconds; if you try to cook it the same length of time you would a dry pasta, you are going to break it down completely.
If none of this is helping, try adding some semolina to your mix. That firms the dough up significantly. There are even styles of pasta made with only semolina.
ahhh you've helped me out so much! Thank you!!!!
***** Oh yeah I looked at a ruler and it turns out 1mm is way thicker than I thought it was
Point is though, don't take it all the way to the thinnest setting unless you want a super thin pasta for some reason. Generally how thick you want it depends on your sauce, but I rarely take pasta more than a 7 where 10 is the thinnest setting.