Lidia, I've been watching you from when I was a kid. My Mom and I would watch together. Here I am all of these years later and I have kids of my own. Watching your programming over the years sharpened my love of Italian food and cooking. It was one of the reasons why I pursued the culinary field. Now, when I watch you, I feel a sense of Nostalgia for the good ol' days watching with my Mama. She currently lives 3,000 miles away. Nothing will make me happier than watching you with her again, someday soon! Much ❤ from Florida!
@@opwave79 Both the canned and frozen are available at my store. Frozen are much cheaper. But what about the clam juice? Do you buy the clam juice separately? Is it necessary for this recipe? My guess is that it contains a lot of flavor. Then, which is cheapest isn't clear. I never cooked with clams. Can you help me? Thank you.
Exactly the way I was taught to make it. The sauce is everything. Trick to twirling the linguini is to not pick up too much on the fork at one time. So many good and authentic memories. ❤❤❤. Great pasta for an Italian Christmas Eve. 🎄Merry Christmas Lidia!🎄
We always make this on Christmas Eve in our house, along with the other fish dishes. When I was a kid my grandmother used to fry bread crumbs with garlic and cheese and use it as the topping for the linguine really came out good 🍝
lidia, your show reminds me of my nonna and nonno as we would watch it together in the evening a lot. thank you for bringing such a comforting memory to mind :)
Half Italian here. Growing up I have never seen any relative use a spoon to twirl their pasta, you do it in your plate (just like Lucy)!! Miss those family dinners…..mangia!
I do my clams ..same way .but i add a splsh of clam ..bottled.. to clams before i put lid .also do not forget anchovies.put lemon on table ..in case they want it yum o
❤ thank you for showing me how to make white clam sauce. I’m from Long Island myself suck a metal Southshore I’m from the North Shore Port Jefferson. God bless merry Christmas Anthony Seger.
I miss getting my two doz shucked clams with the juice from the fish guy. So many nice things to remember on LI. Some dear friends of old too. I miss my takeout spots, the Greek, the Chinese, the pizza, oy vey... I miss a lot of the good things there. 🇺🇲❤️
Lidia can you show a recipe that uses can clams or give suggestion,maybe frozen fresh,every time i try fresh raw i do deep clean but still seem to feel a salt grain kills the dish for me and its my favorite white clam sauce
