How to Make Pasta alle Vongole | Kenji's Cooking Show
Вставка
- Опубліковано 14 жов 2024
- My mom made us clam spaghetti when we were kids. Her version used bacon, onion, canned clams (which are surprisingly not bad!), and very soft spaghetti. It's not really that far off from classic spaghetti alle vongole, which in its purest form is olive oil, garlic, and clams, but is frequently gussied up with white wine, parsley, pepper flakes, and, occasionally, pancetta.
Pasta alle Vongole i Pancetta
Serves 2
Note: you can make this without the pancetta. Just increase the olive oil to 3 tablespoons and skip step 2.
Kosher salt
7 ounces (200g) dried spaghetti, linguine, fettucine, or other long, skinny pasta
1 tablespoon (15ml) extra-virgin olive oil (plus more for drizzling at the end)
6 ounces (180g) pancetta, guanciale, or salt pork, but into 1/4-inch lardons
4 to 6 cloves garlic, smashed and roughly chopped
Pinch red pepper flakes
1 cup dry white wine
12 ounces live littleneck clams
Big handful chopped fresh parsley
1. Bring a large, wide skillet of lightly salted water to a boil and add the pasta. Cook, stirring occasionally, until shy of al dente (about 2 minutes less than the package directions).
2. Meanwhile, heat olive oil and pancetta in a medium saucepan over medium-high heat, stirring frequently until pancetta is starting to brown around the edges, about 2 minutes.
3. Add garlic and pepper flakes to saucepan and cook, stirring constantly, until fragrant, about 30 seconds. Add white wine, increase heat to high, and bring to a boil.
4. Add clams, cover, and cook, stirring and checking every minute or so until the clams begin to open. Continue cooking, using tongs or a spatula to gently coax the clams open.
5. When the clams are all open and the pasta is cooked, transfer the pasta to the saucepan using tongs. Toss and stir over high heat until the sauce is reduced to a rich, creamy broth and the pasta is fully cooked, adding a few splashes of pasta water if necessary. Stir in the parsley and a splash of fresh olive oil. Season to taste with salt and freshly ground black pepper (it probably won't need salt). Serve immediately.
I find that the clams don't open up because they don't want to share their flavor. They can be pretty shellfish sometimes.
*slow clap*
That comment warmed the cockles of my heart.
Nice
Sous Chef Erik should name his first born Pancetta, so when Kenji introduces them he can say ''And this is Sous Chef Eriks Pancetta''
🤣
Shabu has probably had nicer food than ill ever have in my life
Hey if you reach out to Kenji maybe he'll also let you eat sea beans off his floor :)
@@pnourani LMFAO
well for starters he's tasted sous chef eriks's pancetta many times before so I'll join that club
Can Shabu get a go pro too? I want to see what's it's like being Shabu waiting on snacks 😂
Ohhh man, I need this comment to go to the top!
@@chilepeulla the comment is at the top! For me at least it was
Saw an episode of this recently 😃at have been the grilling brats, beer and sauerkraut, but not sure.
THAT WOULD BE SO FREAKING CUTE!!!
Shabu is just quality control. Making sure everything is up to code and standards. You can see it in the eyes, very astute and doesn't miss a beat.
Kenji, could you do a gardening episode? I’d love to hear techniques on how you work with certain herbs. I just planted basil, Rosemary, thyme, parsley, and oregano!
I agree, I'd love to see an episode of gardening tips. As someone who tries to grow my own herbs and plants, and continues to kill them, it'd be very helpful!
YES. I wanna see the garden!
Hell yeah
Agreed! This would be awesome. Just picked up some parsley and coriander for the first time.
He’s blessed with a climate that’s awesome for growing. That said, all those herbs are super easy to grow. The rosemary and thyme are a perennial in most climates so it grows year round or comes back every year. Parsley is a perennial in many climates too. Oregano (and mint) should be contained as they spread easily. Mint is all over my neighbor’s yard. Dill and cilantro will self seed and grow continuously and come back the next year from seeds from the original plant. Just keep it watered if it looks dry or is very hot. Basil you need to keep trimming back otherwise it grows out of control. If it starts to flower cut it and make pesto quick or it gets bitter. You can also freeze fresh herbs in ice cubes.
Just wanted to say your cookbook and UA-cam have completely transformed the way we cook and appreciate food. Thank you! 🙏
Kenji's daughter must have the most adult palate ever
Imagine her horror eating at a friends house. Where's your pizza oven? Where's the *good* olive oil? You call that spicy? Why is there none of Sous Chef Erik's pickled chillis and pancetta?
My kiddo is now 12; I have been cooking with her all her life. LOL even putting celery in her yogurt to add some veg when she was little. Her Mac N' Cheese always had a Mirepoix in it. She alway had Pizza with everything... Then she interacted with other kids and it all changed back to plan pizza for a bit. As she got older again it she has opened her palate back up. But as a child sushi was crazy expensive with her and now she isn't as big a fan. So it will change but great exposure, just feed them as you would eat.
The only thing that appeals to me for waking up before 6 AM is Kenji uploads
shabu: schlipp schlopp schlipp schlopp schlipp schlopp schlipp schlopp schlipp schlopp
this is why everyone on 4chan deserves to be on a watchlist
@@kion9001 Uhhh buddy
Seeing Kenji use barilla pasta makes me feel a little more okay about my situation.
When that garlic clove rolled off the edge of the cutting board at 7:02 going unnoticed....I felt that
rip garlic
White clam pizza with bacon and garlic from Pepe’s? Hi Kenji- enjoy the videos thank you. You cookbook is excellent- congratulations.
ooh man totally some craving some of Pepe's white pizza now
I’ve seen sea beans glittering in the dark by the Tanhauser Gate.
Time to dine
Hi Kenji! I was pleasantly surprised by the presence of Green Wine in the video.
Fun fact: the name Vinho Verde indeed has nothing to do with the color of the wine. It merely refers to the northernmost region of Portugal where the produced Vinho Verde acquires its characteristic lightness and freshness. There is white, rosé, sparkling and even red Vinho Verde!
"200 grams-ish of pasta, there is gonna be 2.5 of us eating"
Meanwhile me, eating the same amount on my own while watching Kenji cook.
Yeah. I hear that
MechEdge LOL I relate. It wasn’t until I met an Italian foreign exchange student who cooked for me and her roommates one time pulled the scale out and weighed the pasta to 60 g per person. This whole time I thought you just measured that shit with your heart hahaha
@@dr.uracil Italians don't usually do that, unless we're on a diet. Has to be at least 100g per person.
@@WakeUpThisMorning_ haha maybe she was tryna tell me something
MechEdge in my house I have to make the whole box and it’s only 3 of us but my son eats 2-3 servings by himself.
I truly love your videos Kenji! Making this for my gf this Valentine’s Day!
As I am working on my school project, I am absorbing the recipe into my mind by just listening. That way my work is not insufferable and I am learning something interesting! You are good company mr Lopez-Alt!
It’s one of my fav pastas tbh, I love the flavor of garlic with clams
Loved to see that -smoke- steam from the steamed clams you were having.
He's just lucky he didn't wind up triggering Aurora Borealis in his own kitchen.
Ah- Aurora Borealis!? At this time of year, at this time of day, in this part of the country, localized entirely within your kitchen!?
Kenji : Slaps parsley literally 2 feet away from the salad spinner
ya but slapping it down on the cutting board is more fun
I love your videos because you give us many helpful tips, I have needed around 3-4 years to learn about things you logically explain in few videos(but I am a just passionate home cook, no cook experience or school). Would it be possible to see you making videos about not very known and non seafood pasta dish? I have the feeling that I made all of them already but still looking for new tastes :(
Wonderful, I love to put also a little bit... just a little of lemon grated zest....with the garlic and the clams ....so good, in Italy we call those greens sea asparagus
but do italians use guanciale with spaghetti alle vongole ? thats the first time i've seen something like that
@@Hiph0pgR i don't know at least not in my region, but I don't think it is a bad idea.
@@void.reality make me wonder what is the etymology of samphire
@Rob Muller Ohhh! That seems so appropriate because “samphire” is exactly how I would pronounce “Saint Pierre” if I were a drunken sailor.
Rob Muller I love Dutch cuisine I lived in Bussum for a little while and I just checked and in Marche and Abruzzo pasta vongole and pancetta\guanciale is quite common
These videos keep me sane .. love every one of them
In case anyone's wanting to buy sea beans, they're normally called samphire. They can be pricey to buy, but most fishmongers will have them. You can forage for it if you prefer but be careful as it's easy to lose your footing where it tends to grow.
Hi Kenji. One thing I learned growing up and learning to cook in Sicily is that ticking off Northern Italians, isn't a bad thing. Once they try the recipe you've made/changed, they give in and eat.
I do the linguine for its last 5 minutes in the sauce. The sauce is wet enough that the pasta can take the excess moisture and they absorb the briny clam flavor. Your mom was onto to something with the onions--they bring out the sweetness of the clam. I know it's quarantine so I'll excuse littlenecks and barilla instead of manilas and good pasta.
Littlenecks > manilla any day of the week, though I’m a new Englander so maybe biased there. Agree on the pasta. Couldn’t get anything better. Shucks.
Kenji: Talks to him self.
Doggie: It’s feeding time.
Living in a landlocked country makes me so enormously envious of this dish.
I often cook with wine. Sometimes I'll also add it to the food I'm cooking :]
Nikola Krajačić 🤪🤪🤪🤪🤪🤪
The clam shells, tongs and pasta mixing is asmr
Pro tip: If you struggle to open a wine bottle with a screw top just twist the bit below the cap you have more grip there and its easier (source: i like wine)
Kenji said this is 2 1/2 portions?! No wonder I'm overweight... that looks like one good portion to me.
It’s not one portion. There’s a nice salad too. This is the worst meme. No one is eating a giant plate of pasta for lunch. Or are they?
@@ytreece They are
Sea beans, had no idea these were a thing. As always from Kenji I leanred something new.
One can find cookware with those aluminium ridges by searching for “Turbo-Pot”!
knees weak, arms are heavy
There's vomit on his sweater already,clam spaghetti
Now I want to hear that. On a Clams Casino beat.
I love how he improvises and adds seabeans. I see fennel growing naturally in a South Bay park near water and am tempted to take some home.
him saying “guys, gals, nonbinary pals” at the end was the best thing ever
Kenji! Can you make a Chirashi bowl or poke??? That would be awesome
Im the only that never understand how a plate can feed 3 people?
Right? This is a 1 Person portion. If I was really hungry, it would even be not enough lol
They’re sharing a big salad as well...
@@ytreece that salad looks pretty tiny too
So cool using gathered greens!
Over in the UK we call sea beans Samphire. They go super well with any seafood!
As someone who grew up in CT I was SO happy to hear the New Haven style pizza shout-out, living in the south nobody believes that New Haven style is a thing, let alone that it's the best pizza 👏
this neeeds bread for dipping. That's the best part
I have had pancetta in my very cold fridge for a two months. It smells fine. Do you think it's ok to use ?
Yes.
yessss this is one of my all time fav pasta dishes
Shhh! Shabu, I’m trying to hear your dad talk!
Starting to realize being a good cook is not only in the skills, but also in portioning things just right
Hey Kenji! For your 4 recipes on the traditional roman pastas, do you have any suggestions for alterations that should be made when scaling up the recipe to cook for a larger group?
It’s hard to do... multiple skillets for tossing at the end.
I saw a restaurant serving vongole pizza once, with the shells and all.
That orange cutting was beautiful
Kenji, what is the knife you're using in this video? I'm really digging the shape and you seem comfortable smashing things with it, so it seems reasonably sturdy, which is something I'm missing for my daily use.
Shabu is the sweetest girl. I love her eyes. :)
LOVE YOU KENJI!! 😍
Hi Kenji. Is there any way to pre-order your Pizza Night book from Germany? Thanks for all the videos, they have been very inspiring!
Could you make some more fish/seafood related videos? I would love to learn a bit more about that
sneaking in the garlic bottom to season the oil and pancetta!!!! Okay looking up why he kept the parsley in the water? to keep it fresh I'm guessing?
Hi Kenji - You should try and make a dish out of purslane - Im sure youll spot it one day on one of trips - its a staple in turkish food
I saw it all over the east coast. Not much around here that I’ve noticed.
Followed Kenji’s advice on un-opened clams and got sick on the very first try! Won’t be eating unopened clams again.
Kenji smoking that dank old family purple.
Eagerly waiting for that New Haven recipe. Was born in CT, but living in East TN, I've yet to find a restaurant that makes it.
Loved this, more videos with seafood!! Peace from RI
I love white clam sauce! great video! love Pancetta!
Workflow goals
Any tips on getting the grit out of the clams? Also we eat chargrilled oysters here in New Orleans with plenty of Romano and Parmesan.
TurboPot is an example of the type of pan that has the heat fins on the bottom (I cannot vouch for their quality). Note that it should only be used for gas stoves, as on electric stoves it is actually LESS effective than a traditional pan because since there is less surface area in contact with the heating element
Hey Kenji, I'm thinking of making this dish for someone who is dietarily sensitive to acid. I'm thinking of leaving the lemon out as an optional garnish. But in cooking the wine, will that also reduce the acidity of the sauce? Also, is there acid in the lemon zest?
ugg. which video has the recipe for the pickled chillis? I have a big bag of fresnos in my fridge, ive been waiting for the vid.
I've always been a bit confused when people put stuff like watermelon or strawberries in a salad but oranges sound like they would go well for the same reasons lemons and limes work well
I can understand surprise, if you have never seen it before, but why confusion? Is it that difficult to fathom that other people may enjoy combinations of food that do not in any way appeal to you?
Are sea beans the same thing as pickleweed? They look very similar. As a kid I used to pick and eat them out near Alviso. They are excellent in salads.
"alright guys, gals, and non-binary pals"
Love you Kenji
Hey Kenji, what would be a good replacement for the white wine? I don't consume alcohol. Thanks
Are the Cara Cara's grown in the same general area as the lemons? Where I live the Cara Caras don't look as wonderful this time of year as the oranges you have on your counter.
I don't have clams, but I do have some frozen scallops... Thinking of dicing these and adding relatively late. Also might have some bottled clam juice to go in with the wine.
Would love to see your take on Paella
Interesting family recipe thx for sharing.
"I've already met and surpassed my pissing of Italians quota for the month, I think" best off the cuff comment I've heard in any Italian recipe video on UA-cam! Haaaaaa!
Great video! Will you ever do a knife sharpening tutorial?
so this is interesting - that heat sink pan seems great to reduce boiling time, and I guess you don't need as much water as I usually use to boil that amount of pasta
Is that plate enough for his wife and daughter and him?? When I make pasta I eat what’s in his plate by myself...
Seriously?
Yes
Everyone who can’t believe the portion size...there’s a nice big salad to go with the meal. It’s a totally normal portion size.
I did some research and I think this is the link for the skillet Kenji used to cook the pasta: turbopot.com/
How'd you wash/prepare your clams? or does the fish vendor take care of that
Use My-Yard lemons and get a My-Yard Reaction
This looks delicious. I’d love to see how you do meatballs!
Where is the fabled pizza that was supposed to go with the beat salad
Aye! I used to go to Coyote point as a small child with my parents. Do they still have the big hill that you slide down with cardboard boxes?
No 👎. Too many injuries.
my grocery store didn't have any shoe shef erics pan shetta. what can I use as a replacement?
Alex Parker there is usually pancetta in the deli section. Or you can find cured pork jowls where the sausage is, it’s kinda like guanciale. At least that’s how we do it in the south.
@@GwynneDear And plain old bacon always does the trick.
Looks Amazing !!
every episode I'm waiting for shabu's signature "schnap"
Where do you get littlenecks on west coast? They aren't native here, right?
Are you whistling Beethoven 6? Good cooking tune
14:41 that joke took me a second 🤣
Did the seabeans glitter in the dark by the Tannhauser Gate? Have you seen attack ships on fire off the shoulder of Orion?
Cara cara oranges are my fav 🍊
Can I substitute white wine with red wine? What is the recipe for the Vongole with tomatoes? Is it somehow similar to pasta alla Gricia?
It isn’t a kenji video without a mention on sous chef eriks pancetta
vinho verde is my favorite type of wine. cheap, too.
Cheap is my favorite type of wine.
If the clams don't open by themselves how do you tell if they're bad ? Or is it only if they don't open fully?
That portion for 2.5 people? That’s my portion alone for a Saturday night
I dunno Kenji, I'm part Italian (only like 10% though) and I also have a friend who is 3rd generation full blooded Italian-american and neither one of us mind seafood and cheese. I think it just depends on if your actually from Italy or not
I’m an Italian-Canadian and this is the same here
Well yes, that is probably why he was talking about Italians, and not Americans (or people of any other nationality), who just happen to be of Italian ancestry. Three generations is plenty of time to assimilate into American culture, which obviously favors cheese (and peanut butter!) in just about any scenario.
So you're both 100% Americans, then, not Italians. Stop trying to cosplay as Italians. Have you ever even been to Italy before? Only if you're born and/or raised in Italy, are you Italian. It's got little to do with genetics, that's why black Italians are more Italian than you, by a factor of 100%. You were born and raised in the US, so that means you're Americans. Be proud of stuff the US has come up with instead, of which there are many things. The culinary inventions of Americans have been spread across the entire globe. Be proud of that, instead of pretending to be Italian when you're not.