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.
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"
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!
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.
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 :-)
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.
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
i'm from a region very close to italy and we have a lot of italian influence in our culinary scene, one thing you're missing in this recipe that would make it more authentic is white wine while initially frying the garlic and peperoncino with the vongole.
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 👏
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
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.
Your technique beats most food youtubers out there, creaming the spaghetti is a proper italian move
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. 😊
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。
味が染み染みで美味しそう
最高ですよ😊✨
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👏
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"
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
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😊✨
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。
So instructional and respectful of every ingredient! Definitely wanna make and enjoy. Awesome!
楽しんで料理してるのが伝わってきて良い…！
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😊✨
いろんな動画見たけどこのボンゴレ動画見やすかった。
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😊✨
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😊✨
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
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!
Omg this is so good. with English subtitles I can understand now. Thank you chef!
Man goes ball deep on that clam flavor lol. Gotta dial that back for the masses.
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！
Thank you chef! Never thought of adding fish sauce to vongole pasta, will try soon!
I love the technique and the umami from the water to boil the spaghetti to the final sauce. You are very good.
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！
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
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😊✨
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 :-)
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 🙏🏻✨
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
I’ve been cooking this for years! I use white wine and use all the clams, shells and all! Family favorite!
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😊✨
The addition of fish sauce was very interesting because that echoes ancient roman tradition of using garam. Now more common to use anchovy fillet.
Great detailed instructions. Thank you and for English subtitles. ❤
おいしい美しいレシピ😊
ありがとうございます😊✨
Wow interesting technique to get more flavour into the pasta! Thanks for sharing!
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.
Enjoyed watching your video.
I am so impressed with your cooking, such a small portion, you cook with caring and respect for the ingredients.
Yumm!! One pan, less dishes to wash up - fabulous!!
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✨
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！！
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。
美味しそう…
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✨
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😊✨
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。
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😊
Bravo, complimenti! Sei un campione! 🇮🇹🇯🇵
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😊✨
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
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♾
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.
これは美味しいに決まってる！
Subscribed and Notified! This looks amazing!
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。
Bravo apprezzo il tuo piatto, un caro saluto dall’ Italia
Bravo Fabio ben fatto!!!! 👏
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😊✨
明け方なのに、お腹すいちゃった！
This looks really good! I’m excited to try it myself!
Thanks for the recipe! All the love from Philippines ❤❤❤
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🥰❤️
アサリの掃除、勉強になる。
うまそう。作ってみる。
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🤩
Italian here: You did great!!! 👏
Great you're using italian words like vongole or pasta risottata!
Love to You and wonderful Japan! 🇮🇹 ❤🇯🇵
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!
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😊✨
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.
アサリの砂の吐き出し方が勉強になりました。
Hello.Thank you for showing the cooking technique. I didn’t know it before . It looks really delicious Thank you for the recipe 🙂👌👍👍🙏
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🤤
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😊✨
ボンゴレワンパン待ってました🥰🥰🥰絶対美味しいに決まってるので、早速作ってみます！
最高なので是非😊✨
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
めっちゃ美味しそう。。
妄想で香ってくる。。
こういうキッチンがほしい
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。
i'm from a region very close to italy and we have a lot of italian influence in our culinary scene, one thing you're missing in this recipe that would make it more authentic is white wine while initially frying the garlic and peperoncino with the vongole.
めちゃくちゃ美味しそうです！ボンゴレ食べたいと思いつつ作った事無いので、このレシピで挑戦してみます💪
Chef salamat sa mga pasta mo. Pasta Lover ako ngayon ko lang nakita Channel mo chef.
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🎉
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 👏
simple and tasty for one. おいしい, 简单又美味。
何度もこのレシピで見返しながら作らせてもらってます！
うちの場合はIHでどうしても火力が弱いので、水分を飛ばすのに時間がかかります。私のおすすめとしては、二人前で720ccではなく、550-600ccくらいでいいというのが、経験して出した答えです！
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☺️✨
Well done chef you cooked like an Italian. Bravissimo ❤
I learned how to prep the claims which explains why I always had sand in my dish. Thanks
I don't speak Japanese and your Subtitle made me learn to try your recipes. I love them!❤❤❤
Very very good chef!
And nice to see translation.
Thank you! 🎉
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.
So simple and so delicious, thank you very much for this amazing recipe
私も親指で砂の違和感がわかるようになりたい👍🏻
すぐなりますよ😊✨
I tried your recipe. Very delicious.
Yum! I will do the same way you cook, its a great idea, its my favorite because the taste of clams is so good. 😋
確かにワンパンボンゴレは理にかなっていると納得。Fabioさんのボンゴレは特にスープパスタが大好きですが、今日のレシピもどんなボンゴレになるのか楽しみです！50°C洗いもすっかり当たり前になりました。本当にいつもありがとうございます😊
嬉しいです🥳
このイタリアンなフライパン欲しい❗️
作りましたー すごく美味しかったです！😊