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
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.
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!💛🌻
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.
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?
For those wondering , sepia is squid in English. What he is describing is the quill inside the main body of the quid and it seems they would remove this and hang it on the gate where the birds would come and clean their beaks with it. Enjoyed the old world style video, brings me back to my grandparents whom I will always miss. Cin-cin!
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
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. 🇮🇹😎🇮🇹
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.😊
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
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.
My grandparents come from San Prisco near Casserta. I am going to Italy next year for the first time with my adult children and husband. I am 60 years old. I love clams and spaghetti! Cin Cin!
Thank you Pasquale for a great way to prepare canned clams, when we can’t find fresh in shell. Can’t wait to try this recipe and bring back my memories of Summers on the beach of Lido di Classe on the Adriatic. Cin Cin Chef!
My go to quick meal for years! I also use on can of the minced clams besides whole-and mushrooms green peppers and black olives before putting in clams -delicious recipe
Thank you for teaching me this. I love linguine and clams but hardly ever see a restaurant that serves it. I live in New Mexico so there aren’t very many authentic Italian restaurants here.
Grandma from KS always looking for good authentic pasta , very charming cook and I will be making this it looks lovely. Always nice to see such passion for cooking great home cooked food. Lol my grand daughters name is Ava , good luck with your videos and may your family stay blessed.
I use slot of garlic,4cans of bumblebees it. Clam sauce, and 4 large cans of whole baby clams. We like a lot of sauce. I am italian, but I also like grated cheese on my finish linguine. My beautiful grandpa was born in Aveellino.
I've been making clams with linguini for a long time. Canned clams, and my family begs for more. I make it in a slightly different order than Pasquale...I don't put in the clams until last, beause I reduce the liquid first and I don't need to cook the clams, just warm them.
Gm from NC, this is me of my favorite dishes, my MIL used to add some anchovies at times for a different flavor. I am going to make this tonight for dinner, you got me hungry for it. Thx for sharing Pasquale😄
First time seeing any of your videos. This is wonderful! Thank you for sharing!!! I do have a question: I think I timed over 16 minutes for the pasta to cook. Why so long? ❤❤❤❤😊😊😊😊
I'm def going to try this; looks delicious ... I believe that was Linguine, not Spaghetti; that's why it took so long to get to the point of al dente. I traveled to Ivrea (flew into Turin) on business for a number of years and fell in love with "authentic" Italian cuisine, not to mention Grappa !
Watching from Florida USA. Grandpa is so adorable! Italian food is my favorite! I am going to make this tonight….I have all the ingredients. Looks so yummy! I am a new subbie!
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
1/2 bottle of wine in twenty minutes--you are a true Italian!
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!!’❤
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.
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.
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.
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 love this guy. He reminds me so much of my dad.
Love your recipes and your sense of humor. Love Italian culture ❤
He cooks like my Mom and Grandmother did! He's adorable! Love watching and listening to him talk!❤
God Bless
I love this guy. Personality and recipes. All amazing.
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!
Graci! Central Valley California USA
Easy and delicious!!!
Molte bene.
Thank you for sharing your Spaghetti with canned clams. I can't eat those hot peppers but I love all your recipes. CinCin Chef!
Thanks for the recipe, Papa Pasquale! I’ve been craving this! Much love from Illinois! 😋😋😋❤️❤️❤️
WRching from Raleigh, NC. Salute. Thank you Sir and God Bless You. David
Thank you for this recipe. I LOVE white clam sauce and this is a really simple recipe, can't wait to try it.
Hello from Hartwell, Georgia USA!
For those wondering , sepia is squid in English. What he is describing is the quill inside the main body of the quid and it seems they would remove this and hang it on the gate where the birds would come and clean their beaks with it.
Enjoyed the old world style video, brings me back to my grandparents whom I will always miss. Cin-cin!
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
I see an older Italian man cooking….Yes I’m watching
Looks wonderful. I will make this on Saturday, for sure! Chin. Chin.🎉
He is absolutely adorable. Want to take him home with me. Good recipe too.😊
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.
🇮🇹😎🇮🇹
What a great video. Im definitely going to try this dish and follow your channel
Wouldn't it be great to have him as a grandfather?! And I love spaghetti with white clam sauce.
Thanks from Nova Scotia Canada
I feel like i am watching my father cook.....it is so nice to watch and the recipe is divine🥰 Thanks for the memories!
You are my new go to for Italian recipes
You remind me of my grandparents
Miss them
You are the man now!!!!❤
watching from a small village near trier, germany! great recipe, love the whole mediterranian kitchen so much (garliiiiic
This guy used to have a cooking show on tv in the 90s,Hes still entertaining to watch.Enjoys his craft
I used to watch him on tv!I don't think he is the same chef.😢
@@auraterry3548 Im sure he is thw same guy,just 30 years older.Same build,voice,habits,ect
Waiting from Atlanta GA
Wonderful to see a man with skills and enjoying wine while he cooks !!!
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.😊
My first time seeing you! I will make this soon! Love the show
My 2nd time seeing this recipe. Bought my clams today. Love this guy! 29 Palms CA
I add lemon zest and I admit, cheese. Sorry, but I'm not Italian. The canned clams are great to use.
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
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!
I’m from Boston area. Love the Italian recipes
Thank you Sir!
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.
I love all your food, # 1 fan of you.
Love the recipe !
Da uno Italiano Americano al’ un altro. Grazie per il ricetto. Di Minneapolis.
Thank you for demonstrating your recipe with canned clams. You were thinking of cuttlefish and their cuttlebone that birds like so much .
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.
Enjoyed The Show Westbury Long Island,❣️❤️❣️⭐️
First time Mount Vernon Ohio got to try this
Perfectly timed... thanks.
Love this channel! I always buy the Snow minced clams when I make this recipe. I will try the Cento whole clams next time!
Sacramento California 😊 thank you so much for your video. I am enjoying it very much.
UP of Northern Michigan. One mile across St Mary's River from Ontario, Canada. Thanks for the show!
My grandparents come from San Prisco near Casserta. I am going to Italy next year for the first time with my adult children and husband. I am 60 years old. I love clams and spaghetti! Cin Cin!
My mother used to make this for my birthday.🎉
He's adorable. Tuning in from Florida.
Such fun videos on this channel. Like hanging out with family.
ciao Pasquale, you are making one of my late father's favorite dishes to cook for us when we were kids. Love pasta with clams.
Thank you Pasquale for a great way to prepare canned clams, when we can’t find fresh in shell. Can’t wait to try this recipe and bring back my memories of Summers on the beach of Lido di Classe on the Adriatic. Cin Cin Chef!
Superb cooking! From Hudson. Florida
Greetings from the Great Northwest.. near Tacoma, Wa
Enjoying your show!
Thank you for posting this beautiful recipe!
Where is the recipe posted?
My go to quick meal for years! I also use on can of the minced clams besides whole-and mushrooms green peppers and black olives before putting in clams -delicious recipe
I love stuffed calms. Thanks so much for sharing Pasquale another great video.😊I live close to Naples Fl. Lol
Thank-You 😊😊😊
Portland, Oregon
Love all you recetas
Im juan from new jersey i love all you recip
This is my favorite dish in the restaurant! And I have those ingredients, I will be trying this recipe!
Watching from 🇬🇧 Buon appetito.. Kay
Salmon Arm a rural area of the Shuswap region of the province of British Columbia, Canada
Hello from Washington DC!
Mr. Sciarappa, I would love to enjoy your great meals. You are an artist
From Kansas! I love this recipe! Thank you!
I used canned clams for clam chowder, comes out fine, can't always get fresh clams or the right type.
Molto bene, Pasquale!!! Mille Gratzi!!!
Thank you for teaching me this. I love linguine and clams but hardly ever see a restaurant that serves it. I live in New Mexico so there aren’t very many authentic Italian restaurants here.
Talking from Seattle Washington
In Spanish oyster is ostra similar to Italian ostrica. It’s interesting how similar Italian is to Spanish Latin based languages.
Wow, what a beautiful soul!
Reminds me of my pops.
Grandma from KS always looking for good authentic pasta , very charming cook and I will be making this it looks lovely. Always nice to see such passion for cooking great home cooked food. Lol my grand daughters name is Ava , good luck with your videos and may your family stay blessed.
I use slot of garlic,4cans of bumblebees it. Clam sauce, and 4 large cans of whole baby clams. We like a lot of sauce. I am italian, but I also like grated cheese on my finish linguine. My beautiful grandpa was born in Aveellino.
Love Italian people and their culture/cooking!
Tutto sembra fantastico.
Thank you for making this dish! Love it! You are an amazing man to learn from!
I usually set my timer to cook my pasta according to the instructions in the box so I don’t overcook it. I love to cook Italian food. ❤😋
Steamed cherry clams with one soup cracker then place a splash of hot sauce...yum!😅
love him and every thing he cooks
I've been making clams with linguini for a long time. Canned clams, and my family begs for more. I make it in a slightly different order than Pasquale...I don't put in the clams until last, beause I reduce the liquid first and I don't need to cook the clams, just warm them.
Gm from NC, this is me of my favorite dishes, my MIL used to add some anchovies at times for a different flavor. I am going to make this tonight for dinner, you got me hungry for it. Thx for sharing Pasquale😄
Ty for sharing firsts. Time watching your video enjoyed and plan on making this dish God Bless from IN ❤
Aloha from Hawaii.
Aloha and cheers from Captain Cook, Hawai’i (Big Island)
I especially love you keep your cooking real like me regular home cooks so cool!!!!
i love this man
Tuning in from Malta! Love his moves in the kitchen, he really knows how to cook!
First time seeing any of your videos. This is wonderful! Thank you for sharing!!! I do have a question: I think I timed over 16 minutes for the pasta to cook. Why so long? ❤❤❤❤😊😊😊😊
Tampa Florida , love your dad’s cooking.
I'm def going to try this; looks delicious ... I believe that was Linguine, not Spaghetti; that's why it took so long to get to the point of al dente. I traveled to Ivrea (flew into Turin) on business for a number of years and fell in love with "authentic" Italian cuisine, not to mention Grappa !
Pasquale, you are adorable and a very good chef. I will make this recipe.
I love both you can do so much with them look forward to more recipes 71 year old follower from Lakeland Florida USA❤❤❤
Watching from Florida USA. Grandpa is so adorable! Italian food is my favorite! I am going to make this tonight….I have all the ingredients. Looks so yummy! I am a new subbie!