Watching your cooking for the first time and now gonna watch all of your cooking. Easy to follow with right core ingredients. As a working woman sometimes i don’t have spirits to cook, exhausted already from work but bored also with any food outside😂. But watching this make me want to cook again. 😊
yes is better for our high quality pasta (high level of starch release), for extra euro zone pasta i think is better full risotto technique. this guy is impressive btw
@@DavideBarison As an American, I typically do full risottata with specifically spaghetti for any non-tomato sauce.* Because, exactly as you said -- your typical supermarket pasta in the US has a much lower starch release. *With tomato sauces, I think the standard preparation is fine since the sughetto usually doesn't need to be "super cremosa"
Somehow I think he is sharing much more than the subtitles reveal. Reminds me of the scene in Lost in Translation where Bill Murray is shooting the ad for Suntory Whiskey with director giving directions passionately and translator only saying so much/little.
Sono felice di vedere l’amore e il rispetto per un ‘altra cultura e se mi si accetta il concetto: le personali rielaborazioni, la cosa più bella, grazie! Complimenti, penso che il risultato sia assai gustoso, almeno per un italiano
Chef Fabio, your spaghetti alle vongole look gorgeous and the esecution is perfect. I always use a tiny bit of white wine but thats only personal taste. You should make some pasta alla gricia next 🙌 greetings from Italy!
It's REALLY helpful that you have English subtitles for my son! My son is going to be assigned to a culinary class when he's a sophomore in high school! Thank you Chef Fabio :-)
As a Portuguese, we do this dish without the pasta. We serve the clams as a starter and then we just dip bred on the sauce. As a lot of people also mentioned, the pan is deglazed with a white wine that you can then drink during the meal.
I never thought to make it like this: leaving the pasta with the original water retains all the starches, saves a n extra pot, and ensures the final product is heavily emulsified.
i'm italian from Napoli, and this dish where i come from is traditional. I just want to say BRAVO because even if this recipe is based on 3 or 4 ingredient so is kinda easy, it's not easy at all and it's easy to make a big mess. Even the splash of fish sauce, wich is your personal touch, i think it's very correct but i never try it and i would love to do. Well done !
As Italian, this is lovely, i would say one of the most authentic recipes I've ever seen ^_^ I would suggest just one tip, but probably expensive to find there in Japan: you can try to get them more flavour by adding some white wine with the aglio olio peperoncino and vongole mix before putting water. You let the alcohol go away and then put the water, and then you'll tell me how it is!! Wonderful anyway mate
Take note. You don't need a big pot of salted water to boil a little pasta as many chefs on youtube will insist. You can use a little water and add as needed, and you will naturally obtain a creamy sauce at the end. You will also save a lot of water. Once you master this technique, you will make perfect carbonara, aglio e olio, and cacio e pepe every time. This chef's technique is impeccable 👏
I’m Vietnamese mix. I’ve always mixed different cultures together in cooking for 30 years. When I saw fish sauce in the ingredients. I had to subscribe and smash the like! Thank you for English subtitle. Food looks amazing by the way! ❤
It looks very inviting... But that sound when you forked it out for a bite, makes me think the spaghetti has gone pass its al-dente texture to a bit soggy one
皆さんが好きなワンパンパスタは何ですか🍝❓
シェフのワンパンアラビアータが好きです🤤
トマトソースの気に入ってます！
🍅系です☺️
ワンパンペペロンチーノが好きです！とろみがついていい感じ！
ペスカトーレです🥰🥰🥰
Me, an Italian guy, watching at midnight a Japanese chef cooking Spaghetti alle vongole risottate x10 times better than many Italian chefs. Kudos!
I was thinking the same …
And definitely, this is the best execution I have seen so far … super-kudos !
the japs just know how to be experts in every craft, truely amazing.
Third italian, same.
Very innovative way of cooking. Joined as a sub
And the Jap Chef has an Italian name... lol
Bravissimo!! Viva il Giappone e i giapponesi! Grandissimo popolo
こんにちは。今先程、レシピ通り作ったらびっくりするほど美味しかったです。白だしで味付けました。ありがとうございました、また近々作りたいと思います。
ちょうどよい堅さのモチモチのパスタに、トロっとしたスープと油が全てマッチした一皿は最高ですよね。
はい🤤
Watching your cooking for the first time and now gonna watch all of your cooking. Easy to follow with right core ingredients. As a working woman sometimes i don’t have spirits to cook, exhausted already from work but bored also with any food outside😂. But watching this make me want to cook again. 😊
Your technique beats most food youtubers out there, creaming the spaghetti is a proper italian move
今日、潮干狩りで収穫したアサリを使って作りました！めちゃくちゃ美味しくできました✨
2人分で作ったのでそれぞれ分量2倍、魚醤ではなく白だしを使いましたが本当に美味しくできました👏
作ってみたけど手間に対して旨さのコスパがやばい。あとイタパセ大量に入れるのも確かに美味かった。
いつも拝見してます！
我が家は4人家族なのでパスタを茹でる水加減が難しいのですが、常備調味料で作れるので、何度もリピートしています。
妻からも美味しいと評判なので作り甲斐があります！
アサリは弱火、覚えました！
魚介系のパスタ大好きなので動画うれしいです！
そういってくれて嬉しいです😊✨
I'm Italian and I must say that's pretty much how I make this dish, I just prefer to boil the pasta for half of the cooking time. Very good!
yes is better for our high quality pasta (high level of starch release), for extra euro zone pasta i think is better full risotto technique. this guy is impressive btw
As an Italian you must get a kick out of this guy’s name “ Fabio” 😅
@@DavideBarison As an American, I typically do full risottata with specifically spaghetti for any non-tomato sauce.* Because, exactly as you said -- your typical supermarket pasta in the US has a much lower starch release.
*With tomato sauces, I think the standard preparation is fine since the sughetto usually doesn't need to be "super cremosa"
Somehow I think he is sharing much more than the subtitles reveal. Reminds me of the scene in Lost in Translation where Bill Murray is shooting the ad for Suntory Whiskey with director giving directions passionately and translator only saying so much/little.
😂this made me laugh!
You are correct. The translation is unfortunately not very good and much of the chef's details are lost.
Why not turn this opportunity (or frustration) a chance to learn the Japanese language? :)
楽しんで料理してるのが伝わってきて良い…！
Sono felice di vedere l’amore e il rispetto per un ‘altra cultura e se mi si accetta il concetto: le personali rielaborazioni, la cosa più bella, grazie! Complimenti, penso che il risultato sia assai gustoso, almeno per un italiano
最近スーパーてでは小ぶりのお高いものしか見ないので、今シーズンこそ良いアサリに出逢いたい！ とても理にかなったワンパンパスタですね♪
最高なので是非😊✨
Chef Fabio, your spaghetti alle vongole look gorgeous and the esecution is perfect. I always use a tiny bit of white wine but thats only personal taste. You should make some pasta alla gricia next 🙌 greetings from Italy!
家の調理スペースが狭いのでこのチャネルでワンパンパスタを知ってからパスタ作りが楽しくなった
So instructional and respectful of every ingredient! Definitely wanna make and enjoy. Awesome!
お洒落な料理すぎる...!!
アサリが入っている味噌汁がとても好きなのでファビオさんの動画を見てこの料理作ってみます！
最高なので是非😊✨
ファビオさんのワンパンレシピを参考に作るようになってから、パスタがバツグンに美味しくなりました！
それまでは麺がモソモソだったり味付けが一定にならなかったりと残念な仕上がりでしたが、こんなに簡単で美味しくいただけるなんて最高です。
これからも勉強させていただきます！
Thank you chef! Never thought of adding fish sauce to vongole pasta, will try soon!
いろんな動画見たけどこのボンゴレ動画見やすかった。
砂抜き、弱火、あさりの身抜き、しっかり時間をかけた料理は本当に美味しいですね😊
ワンパンのボンゴレインスタとTikTokのショート観てたのでとても楽しみにしてました✨
嬉しいです😊✨
the addition of fish sauce as a seasoning sounds very interesting
I put that stuff on everything
A Japanese twist to the Italian classic
I find that fish sauce and tinned anchovies (a more Italian choice) are virtually interchangeable…but the fish sauce is easier. 😅
@@tamanimaiesia5344 it's honestly very Roman - garum, the Roman fermented fish sauce was made very similarly to modern fish sauce
I mean the italians also have Colatura di Alici, probably tastes quite similar
I love the technique and the umami from the water to boil the spaghetti to the final sauce. You are very good.
Enjoyed watching your video.
I am so impressed with your cooking, such a small portion, you cook with caring and respect for the ingredients.
むき身にすると同時に砂のチェックするやり方、勉強になりました 今度やってみます
是非😊✨
I’ve been cooking this for years! I use white wine and use all the clams, shells and all! Family favorite!
うわー！！！私が一番好きなボンゴレビアンコ！ こんなあさりの下ごしらえ知りませんでした！パスタを汁にそのまま投入とは本当無駄がないアルデンテが完成。
こんばんは〜😊ボンゴレもワンパンで簡単で出来て良いですね〜😊
こんばんは🌆
最高ですよ✨
50℃洗いはこれまでに何度か紹介されて、知らなかった技です。今回も応用編。シャバい状態からソースをとろとろにするのがなかなかハードルが高いです。プロの技術。簡単そうに見えますけどポイントがいくつもありますね。
ポイントは結構無限ですね♾
It's REALLY helpful that you have English subtitles for my son! My son is going to be assigned to a culinary class when he's a sophomore in high school! Thank you Chef Fabio :-)
Man goes ball deep on that clam flavor lol. Gotta dial that back for the masses.
The addition of fish sauce was very interesting because that echoes ancient roman tradition of using garam. Now more common to use anchovy fillet.
この人のパスタはマジで食欲が湧いてくる。食いてー
ふわっふぅ！！
Italian here: You did great!!! 👏
Great you're using italian words like vongole or pasta risottata!
Love to You and wonderful Japan! 🇮🇹 ❤🇯🇵
Wow interesting technique to get more flavour into the pasta! Thanks for sharing!
As a Portuguese, we do this dish without the pasta. We serve the clams as a starter and then we just dip bred on the sauce. As a lot of people also mentioned, the pan is deglazed with a white wine that you can then drink during the meal.
cool story bro
パスタ70gじゃ足りない！絶対絶対美味しいやつ！！ フライパン2つで作ろうそうしよう明日やります。
アサリの砂の恐怖と言ったらすごいですよね😂笑
ファビオ飯で習ってからずっと50度洗いでやってます！いつもありがとうございます😊
今回やった手でむき身にするのさらにリスクヘッジでしてオススメです🤩
そろそろ旬もやってくるので是非真似して作ってみたいです
是非😊✨
Yumm!! One pan, less dishes to wash up - fabulous!!
フランス語できて凄い!アサリのパスタ、美味しそう！私はカルボナーラとペペロンチーノが好きです!
must give this method a try. adding the fish sauce at the end is like adding anchovie at the beginning . Very clean cooking . luv it.
Bravo... You look like an Asian guy but your heart beats in Italy. Well done my friend ❤
Thanks for making english substitle im learning japanese n very into cooking ❤❤❤ 本当にありがとうございます 🙏🏻✨
ボンゴレつくる勇気なかったけど、チャンレンジ出来そうな気がしてきた！！
是非挑戦してみてくださいね😊✨
Great detailed instructions. Thank you and for English subtitles. ❤
I never thought to make it like this: leaving the pasta with the original water retains all the starches, saves a n extra pot, and ensures the final product is heavily emulsified.
めちゃくちゃ美味しそうですね🤤ボンゴレ大好きなので、挑戦して見たいと思います。アサリを50°洗いするのは初めて知ったので参考にさせていただきます🫡🍴
是非参考にしてみてくださいね✨
またまた作りたいレシピが！！色々渋滞してますが、ファビオシェフのパスタは皆んなに大好評なので全部作りたい😤✨
嬉しいです😊✨
This looks really good! I’m excited to try it myself!
もう、最高過ぎる✨綺麗なシルバーのフライパンに、にんにくとオリーブオイル✨😍そこにアサリ入れて調理✨😍もう、観てるだけでテンション上がる⤴️⤴️これが好き過ぎて、今の仕事を選んだ(イタリア料理店)早く私も作れるくらいに、上達したい🥰❤️
いつも丁寧な、説明でありがとうございます。本当においしそうで作りたい食べたいと、楽しく拝見させてもらつてます。スパゲティーは、てがるでタイミングを知れば、美味しくつくれますね！❤男です
嬉しいです😊✨
深川出身でアサリはすごく身近な食材です。塩抜きの仕方お湯でやるのは初めて知りました。
深川飯が大好きです🤤✨
味が染み染みで美味しそう
最高ですよ😊✨
明け方なのに、お腹すいちゃった！
おいしい美しいレシピ😊
ありがとうございます😊✨
Well done chef you cooked like an Italian. Bravissimo ❤
Thanks for the recipe! All the love from Philippines ❤❤❤
definitely gonna try it. you make it look so easy and who doesnt love a one pot recipe
You’ll mess it up don’t try please
Omg this is so good. with English subtitles I can understand now. Thank you chef!
Yum! I will do the same way you cook, its a great idea, its my favorite because the taste of clams is so good. 😋
ボンゴレ何回か作ったことありますが、アサリ５０度の湯で洗うといいんですね。
ワンパンで出来ていい。細かいところまで目が届いていて、参考になります。
あさりの貝柱って綺麗に取れる方向がありますよね。ちっちゃいんだけど一番うまい😊
最高ですね😊✨
Bravo apprezzo il tuo piatto, un caro saluto dall’ Italia
i'm italian from Napoli, and this dish where i come from is traditional. I just want to say BRAVO because even if this recipe is based on 3 or 4 ingredient so is kinda easy, it's not easy at all and it's easy to make a big mess. Even the splash of fish sauce, wich is your personal touch, i think it's very correct but i never try it and i would love to do. Well done !
ボンゴレビアンコむずかしそうで作れなかったのですが挑戦してみようと思います。アサリの50度洗いを知って得した気がしました。
是非やってみてくださいね😊✨
めちゃめちゃ美味しそうです。近々試してみます。ありがとうございました。
Amazing chef, I can tell you’re very technical, lots of skill.
Bravo, complimenti! Sei un campione! 🇮🇹🇯🇵
Subscribed and Notified! This looks amazing!
I tried your recipe. Very delicious.
これは美味しいに決まってる！
I like the simplicity of this pasta recipe
So simple and so delicious, thank you very much for this amazing recipe
アサリの掃除、勉強になる。
うまそう。作ってみる。
作りましたー すごく美味しかったです！😊
As Italian, this is lovely, i would say one of the most authentic recipes I've ever seen ^_^
I would suggest just one tip, but probably expensive to find there in Japan: you can try to get them more flavour by adding some white wine with the aglio olio peperoncino and vongole mix before putting water. You let the alcohol go away and then put the water, and then you'll tell me how it is!!
Wonderful anyway mate
アサリの砂の吐き出し方が勉強になりました。
Take note. You don't need a big pot of salted water to boil a little pasta as many chefs on youtube will insist. You can use a little water and add as needed, and you will naturally obtain a creamy sauce at the end. You will also save a lot of water. Once you master this technique, you will make perfect carbonara, aglio e olio, and cacio e pepe every time. This chef's technique is impeccable 👏
Thank you for the video. I am curious how do you estimate how much water do you need to achieve the source at the end when you make the one pan pasta.
It's written in Japanese, but in the description, it says 70g of pasta, 200g of clams and 360cc of water.
ファビオさん、いつもありがとうございます✨
本当に丁寧にレクチャーしてくださるから
わかりやすい！😻
仕事も説明も丁寧✨素敵です！
最後出来上がった時の絶対ニヤニヤしてるだろー😂
っていうファビオさんのお声に
こちらもニヤニヤしちゃいました😆
今日もごちそうさまでした😃
みどみどさん
いつも素敵なコメントありがとうございます☺️✨
His technique is great! You can tell the noodles have soaked up all the clam flavors and the noodles are still El Dente! I'm going to make this!
ワンパンのボンゴレビアンコのレシピなんて、やってる人は見たことないですね。ワンパンが好きな私にとってはとてもありがたいです。さすがファビオさん！白だしは私もよく使ってます。
最高なので是非😊✨
ボンゴレビアンコ コン ボッタルガ が大好きです。
最高です🤤
Bravo Fabio ben fatto!!!! 👏
Very very good chef!
And nice to see translation.
Thank you! 🎉
I’m Vietnamese mix. I’ve always mixed different cultures together in cooking for 30 years. When I saw fish sauce in the ingredients. I had to subscribe and smash the like! Thank you for English subtitle. Food looks amazing by the way! ❤
Hello.Thank you for showing the cooking technique. I didn’t know it before . It looks really delicious Thank you for the recipe 🙂👌👍👍🙏
I'm Italian and i can tell you did this dish better than italians. It's almost impossible in Italy to find some good spaghetti alle vongole.
wow! i love all the detail you share on how to cook!
It looks very inviting... But that sound when you forked it out for a bite, makes me think the spaghetti has gone pass its al-dente texture to a bit soggy one
目から鱗🌟
自分でも出来るかも 笑
明日さっそくやってみよー🎉
世界一好きな食べ物です🤤いつも、乳化させて、イタパセ入手困難やから、紫蘇で仕上げるんが、大好きなんですが、こっちの方が、麺の旨味も濃くて、美味そうです🤤シェフが使う、鮎の魚醤が欲しい🤗
こういうキッチンがほしい
ワンパンでボンゴレビアンコ、これはやるしかない☺️
最高なので是非😊✨
Thank you for this chef. I've never braved seafood for my pasta. I might try it out for this :D