I enjoy watching your videos to learn about different ways to approach common recipes. I'm very interested in cooking this, and your use of anchovies is very clever, not something I would've considered. I'm in Texas and would enjoy seeing your attempts at Louisianan food, which also uses a lot of seafood such as gumbo or crawfish based dishes.
Fabio I love your dishes been trying your recipes but they never turn out as good as yours How did you get the name Fabio sounds more Italian than Japanese Were you born in Italy?
This is an intriguing recipe for vongole pasta. I will try it. Just a tip, do not use warm water to clean the vongole (clams). Just add cold water, the salt as you did and a pinch of flour on the water surface which will be taken as food by the clams and they will open up. If the clams are very dirty, or you suspect they have sand, then repeat this process. Was a good idea to remove the clams when cooking the pasta on the pan with all that liquid because otherwise they will become dry and rubbery during the cooking process. . As a variation when adding the clams to the oil, you can add some white wine and close the lid for a few minutes till the clams are opened. Cooking the pasta this way releases starch which will thicken the sauce, which is very interesting. I will need to try this. Thanks.
