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!💛🌻
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?
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.
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. 🇮🇹😎🇮🇹
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 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.
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
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!
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 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!
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.
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.
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😄
Takes more than that , the spaghetti takes that long to cook , especially DeCecco their like concrete . I like my spaghetti done I don’t care for al dente never did my grand parents were the same way . Guess it’s where they come from in Italy.
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 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.
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!
As someone that has cooked Professionally in Restaurants for Decades, that got burned out on cooking food. This Inspires me to At least get back into my own kitchen and start cooking again. At least for Myself. I Subscribed!!!
