I really wanna thank you for offering alternatives (like for white wine), it can be hard figuring out your own substitutes especially if you can't have a specific ingredient that is so common in recipes.
you are right, especially I know that many people either dislike using wine or cannot for many other reasons, so suggesting a substitute is always helpful!
I am sorry, but clams from New Zealand, 11500 miles away? are old are they, were they frozen, are they cultivated? They look clean, too clean to be fresh. I bought a pack frozen looking similar, they had no taste.
I watch lots of cooking shows and videos. My Mother and Aunt were both from Sicily, coming to America in their early 20’s. They were wonderful cooks. Vincenzo is literally the only person I’ve ever seen who uses many of the same techniques as my Mother (bit of water to keep garlic from burning, parsley stalks to flavor the oil, etc). I find his videos entertaining, clear and informative. I especially love how he explains why he recommends certain techniques and I absolutely love his enthusiasm!!
Thank you for sharing this with me, it means a lot to hear that my cooking techniques remind you of your mother's! I'm glad you find my videos clear and informative, and I appreciate your kind words about my enthusiasm 😊👨🍳🇮🇹
I’m a huge Italian food nerd, so my favorite dish has to be Italian style Aranchini. They have always been a favorite of mine, and my mom’s recipe keeps them simple, and they’re a classic party good for me
Cheese with seafood is a no no! I learned this the hard way from my nonna 😂😂 Great video as always Vincenzo 👍 Orecchiette alla Pugliese is my favourite pasta dish 🤤
Seafood and pasta? You've melted my heart and peaked my appetite at the same time. Could you use Pinot Grigio in this dish? (My favorite dish on the planet is poached coho salmon in dill sauce with either brussel sprouts or cauliflower as a side. Although it calls for a white wine, I would enjoy this with a glass of very dry chianti.)
My favorite dish on the planet is probably just a simple and traditional pasta with tomato sauce. It's very simple but when done right it just feels so special.
I add a very small amount of pecorino at the end when I’m plating the dish, this way you only get a hint of cheese. I’ll tell anyone, I’ll put pecorino on a peanut butter and jelly sandwich I love it so much. I’m kidding of course but I do use it on almost everything I make. I’m no Vincenzo but I’ve been cooking for over 40+ years and I enjoy whatever I make, and so do people I feed.
I’m glad that he shows you how to enjoy Italian food, without it being unhealthy. The world has created a fat image of Italian food but this guy is clearing its name.
@@vincenzosplate thank you for repling , last weekend made Carbonara with friend I punched him three times: 1. he wanted to use bacon , while we had a nice pancheta , 2. he wanted to put in zucchini and 3. he didn’t want to put pepper in.Love your videos , all good wishes from Montenegro.
Could you create a video discussing the types of music you enjoy listening to while cooking or during dinner? I'm particularly interested in the opera, as played in this video.
Music sets the mood in the kitchen and at the dinner table. Opera's grandeur adds a touch of elegance and passion. What's your favorite cooking soundtrack? 🎶🍽️🎵
Hi there! Glad to hear you are harvesting clams yourself 🤩 Yes, you should definitely clean them before cooking, especially if they are sandy, it’s not difficult. Good luck with your harvest! 🐚🍴
Congratulations! 21000 subscribers left! Vincenzo, I won't be able to cook it. There is no seashore in Switzerland. But I could put some green peas in it..... Lol! The master of the pasta con vongole is your dad! Thank you for sharing your making me hungry video with us. Greetings to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo, from Switzerland.
I use canned clams. We cook this dish in a hurry on busy days because it takes 25 min to make start to finish. I add onions mushrooms anchovy paste and worcestershire sauce. I'm not Italian I make it how I like it. It's a fast and flavorful dish.
ciao! Here you can find the full recipe with all the informations you need to make this dish to perfection www.vincenzosplate.com/linguine-alle-vongole/
I have cooked this recipe today for lunch and the result was extremely delicious! The vongole are very expensive here and I burnt my fingers when pulling 80% of the clams out of their shells during cooking as You wrote in the recipe, but it was worth it...
Great dinner idea, Vincenzo! I'm definitely going down Springvale market in Melbourne to get some clams for this! I've been going all out on a seafood spree lately, so this is very appropriate!
Sounds like a wonderful plan! Fresh seafood from Springvale market will elevate your dish. Enjoy your seafood adventure and the delicious dinner. Buon appetito! 🦐🌊👨🍳
Hi there! In Italy, we don't use ginger or chilli flakes in vongole pasta, as we like to keep the flavors simple and traditional. But you can always experiment and add your own twist to the recipe! 🍝😉
@@vincenzosplate It doesn't just sound good, it IS good lolol She made a huge bucket load - I'm 5'4" about 140lbs back when this happened. I was on my 5th large bowlful - she had to tell me no more, as I was I danger of leaving none for her and my dad 😂😂😂😂😂😂🙄
You are the bomb! I just duplicated your recipe and it is absolutely wonderful! I studied in Rome for 4 years and your recipe is better than any vongole dish that I ever ate in Italy, even at the beach. Bravo!
OMG Vincenzo! You have just read my mind - I have loved this dish forever. Cannot wait to try this! I have never enjoyed pasta as much I do after learning from your videos.
You should do a video on pasta mari e monti (seas and mountains), the recipe doesn't have many rules aside from using seafood ad mushrooms so anyone can make their own twist but if done right it becomes absolutely delicious, I would recommend using at least chiodini (honey) mushrooms.
Don't worry, no arrests from the pasta police! 🍋 Using lemon juice can add a nice tangy flavor to your dish. Feel free to get creative and experiment with different ingredients. Enjoy cooking!
Hi Vincenzo, Susana here from Canada. Even though I finished a uninspiring dinner and am full, my mouth was watering like I hadn's eaten in days. Like you I don't like large pieces of garlic but I do love an oil flavoured with fresh garlic. I tend to start the garlic, and when it is transluent and flavoured the oil, I skim it out. I HATE burnt garlic. ;) After you can always add the garlic back. I confess, I am bad, I love some really good pecorino romano lightly grated over my pasta alle vongole. Thank you for this review. I learnt differently but this is the proper way.
Vincenzo, I’m curious-If you prefer the flavour of garlic, but no chunks of it, have you considered adding the cloves whole to the oil, and then removing them after they’ve infused the oil with their flavour? Why or why not? Thanks!
yes, I could also do as you say, but I believe that by crushing the garlic, its flavor is more intense than using the garlic in the oil and then removing it!
Caro Vincenzo. In Italy cheese is NEVER EVER put on linguine con vongole. So it's not a matter of personal preference, but a "national directive". Cheese... any kind of cheese is absolutely forbidden on this pasta in Italy.
Grazie, Vincenzo! Molto buono ricette. My favorite dish: Boneless, marinated, grilled lamb. Use leg or shoulder (arm cut preferred). Be sure to remove _all_ fat, bone, and silveskin. This will take a while, but sit down with a glass of wine and a sharp knife and go to it. Then marinate in EVOO, crushed garlic, fresh ground black pepper, a dash of soy, minced fresh rosemary, some dijon mustard, and some lemon juice. The next day, skewer the smaller bits, scrape off the marinade (don't rinse), and grill the skeweres and the bigger pieces over high heat to med-rare. Salt it then serve with tzaziki sauce into which, at the last minute, you have stirred some minced fresh spearmint. Red wine, fresh steamed green beans, mashed potatoes. To die for.
Grazie mille for sharing your favorite lamb recipe! It sounds absolutely delicious. Marinating the lamb in EVOO, garlic, pepper, rosemary, dijon mustard, and lemon juice sounds like a great way to infuse it with flavor, and grilling it to med-rare over high heat sounds like the perfect way to cook it. And serving it with tzatziki sauce with fresh spearmint and sides of green beans and mashed potatoes sounds like a fantastic meal.
Grazie for this recipe, Vincenzo! I had this dish at my local authentic Italian restaurant tonight. I came right home to see how to make it. I plan to make this very soon, and use your recipe. My favorite pasta dish is bucatini all’Amatriciana.
Maybe it's just because Ihave a French background, but I use a full bottle of wine when I boil my seafood. Also, I don't just use clams, but I also use mussels, so I get even more juices from my seafood.
Besides the italian, I also love the french and austrian cuisines, but my favourite dish is Spaghetti alle Vongole. The most precious treasure is the white fluid the vongole create, when you put them in a hot pan.
what is the heat setting on the pan? my background in cooking is chinese hence i use a gas stove. i notice the pasta i make tend to be soft even taking out 3mins before recommended time. my olive oil smokes during heating and adding water to the oil just after garlic will make it splatter wildly (obviously). sometimes the pasta get sticky to the pan. is my heat waayyyy too high?
You want all your flavors to be from the ocean, but you use parsley. Try substituting the parsley with nori seaweed. I guess you can't: that's not traditional.
Came to this video after watching your Tragedy of Mario Batali's take on this dish. Interesting how tossing adds the creaminess. Reminds me of ocean waves crashing against a rocky shoreline…even the ocean water gets frothy and creamy. I think my family will enjoy this! ❤️
The ocean waves crashing against a rocky shoreline is a great analogy for the tossing technique. The waves crash against the rocks and create a frothy, creamy mixture. The same thing happens when you toss the pasta and clams together. The pasta releases its starch, which thickens the sauce and creates a creamy texture.
It's fantastic to see your appreciation for these delicious Italian pasta dishes. If you ever want to explore more pasta recipes or have any questions about Italian cuisine, feel free to ask. Happy cooking, and may your pasta dishes continue to be a source of delight and satisfaction! 🍝🍽️😊
Is it more common to have chilly added say in Venice? I add a little zest of lemon and know of butter at the end. Otherwise exactly the same as your recipe. It’s one of the greatest dishes.
+1 for "absolute favourite pasta dish in the world" Vincenzo. Introduced to it many, many years ago at a beach trattoria in Portonovo near Ancona, but they tend to use much smaller baby clams there. Nothing else compares 🥰🤪Mad for it!
Pasta alle vongole is a dish that I always look forward to eating. It's the perfect combination of simplicity and flavor. I'm so glad that you introduced me to it!
